Probably the funniest 5 seconds around:
Remember the One Pan Pasta recipe I posted about a year ago? Uncooked linguine was tossed together with some tomatoes, seasonings and water then cooked about 10 minutes until the water was evaporated and the pasta tender.
Today’s recipe uses the same one pot simple prep, but gets the glam treatment with roasted peppers, sun-dried tomatoes and creamy brie. I replaced half of the roasted peppers called for in the original recipe with Peppadew peppers as I love the sweet bite they give the dish.
One Pot Linguine With Roasted Peppers, Sun-Dried Tomatoes, & Brie
12 ounces linguine, broken in half
1 cup packed basil leaves
1/2 cup coarsely chopped roasted red peppers
1/2 cup coarsely chopped Peppadew peppers
1/2 cup sliced oil-packed sun-dried tomatoes
4 large garlic cloves, chopped
4 1/2 cups water
2 tablespoons oil from the jar of sun-dried tomatoes
1 tablespoon kosher salt
Pinch red pepper flakes
Freshly ground black pepper, to taste
8 ounces brie cheese, rind removed and torn into pieces
Grated Parmesan, for serving
Good quality olive oil, for serving
Sprigs of parsley and oregano, for serving (optional)
1. Combine linguine, basil, peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet.
3. Bring to a boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes.
3. Remove the skillet from the heat. Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. Serve with grated Parmesan and a swirl of olive oil.
Recipe slightly adapted from The Kitchn
Aidan John Moffat has a new album out, ‘VAGRANTS_09_14′, (digital only, to be precise). Always cause for celebration!
I adore the whole record, but the visceral reality of “You’ll Be Fine” just stops me in my tracks. The background music is so achingly lovely, too.