Greetings! I think Spring has finally arrived and with it fresh vegetables and farmer’s markets! I believe the first ones in this area open next weekend and I can’t wait! This recipe is perfect for spring and farmer’s markets, where it’s possible to get peppers that really taste like peppers. I made this recipe a few times in college but it really all came together when I made it for Joe’s family last summer. I also learned a valuable lesson that day: not all meat substitutes are vegan. However that’s not a problem because this dish is just fine without it. The key to the sauce is getting the best produce possible.
2 tbsp olive oil
3 garlic cloves
1 bay leaf
1 cup white wine ( I used Bloom Reisling)
2 large green peppers, chopped
1 large red pepper, chopped
4 tomatoes, chopped
Parmesan Cheese (optional)
1/2 lb linguine
1. Heat the olive oil in a large heavy bottomed skilled. Add the garlic and cook 3 minutes, then add the bay leaf and wine and season to taste. Bring to a boil and cook 5 minutes, stirring to prevent sticking.
2. Stir in the bell peppers and tomatoes, reduce heat to low and simmer for 30 minutes, stirring often.
3. Meanwhile cook the pasta until al dente per box instructions. Drain and return to pan. Pour the pepper sauce over the pasta and toss well! Top with some freshly grated Parmesan if desired.
This dish makes a great simple supper and it can also be easily bulked up in order to provide more protein. I tend to use Vegetarian Italian Sausages and add them to the pan before the garlic, crumbling them up as they cook. If you decide to add a meat you will probably need to add 1 tbsp more EVOO during step 2, otherwise things start to stick. If you are preparing this for any vegans just make sure to double check the meat substitute so that you don’t have any last minute surprises!