It only happens once every couple years or so, but sometimes
I’ll think of the name of a recipe before I actually have the recipe. This
summery, hot wheels pasta is one such dish. Not sure how “hot wheels” popped
into my brain, but pop it did, and the next thing I knew I was at the market
buying a box of rotelle.
So the “wheels” part was easy, but what about the “hot?”
Just as easy, thanks to an assortment of hot and sweet pepper rings. I used about
two-thirds hot peppers to one-third sweet, but you’ll obviously adjust to your
personal tolerance. The zucchini provided a nice balance, although this is the
kind of pasta that will accept any and all other summer veggies.
Just as easy, thanks to an assortment of hot and sweet pepper rings. I used about
two-thirds hot peppers to one-third sweet, but you’ll obviously adjust to your
personal tolerance. The zucchini provided a nice balance, although this is the
kind of pasta that will accept any and all other summer veggies.
Besides what to add, you also have a lot of flexibility when
it comes to the final taste and texture. I tend to like my peppers and squash
just barely tender for this, but if you cook the sauce a few extra minutes
before adding the pasta, you will get a softer, sweeter sauce. My version was a
little more bracing, with some bite left to it.
On the other hand, you could cook everything even less, and
have what would basically be a hot pasta and vegetable salad. Regardless, no
matter what you add, or how long you cook it, I hope you’ll be driven to try
this great recipe soon. Enjoy!
have what would basically be a hot pasta and vegetable salad. Regardless, no
matter what you add, or how long you cook it, I hope you’ll be driven to try
this great recipe soon. Enjoy!
Ingredients for 4 portions:
2 generous cups dry rotelle pasta
2 zucchini, sliced
2 to 3 cups of sliced pepper rings, seeded
2 tbsp olive oil
1/2 cup green onion
1 anchovy filet
3 garlic cloves, minced
salt and pepper to taste
3/4 cup chicken stock
Italian parsley
grated Parmigiano-Reggiano