The table is set; the sun is lazily sinking in the sky. The breeze is comforting and the songs are familiar. You sit down to a meal of flavors and aromas the transport you. The simmering pot on the stove, the grating of the cheese, the fresh basil that lingers on your hands; these are all very familiar and a bit sentimental. You are sharing this with a new generation; yet longing for them to know the people who taught you these traditions; this simple fare. You tell them the stories as you share the meal.
Roasted Pepper with Beans and Macaroni
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 4 bell peppers - any color
- 1 large onion
- 2 vine ripe tomatoes - diced in chunky pieces
- 29 oz. can of cannellini beans - drained
- 1 tbs. capers plus a tablespoon or two of caper juice
- 4 cloves of garlic - chopped
- 7-8 fresh basil leaves - ripped
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 3-4 tbs. olive oil
- 1 lb. of your favorite macaroni
- Fresh Romano or Parmesan cheese for grating
Instructions
- Preheat Oven 350 degrees:
- Place the peppers and onion on a baking sheet whole and bake until wilted.
- Remove from the oven and let cool.
- Heat a sauce pot with 2-3 tablespoons of olive oil. Add the garlic and sauté until fragrant. Slice the peppers and onions; reserving the juice from the peppers, and carefully place in the heated oil with the garlic.
- Add the tomatoes, capers, basil and seasonings; simmer on low for approximately 30 minutes. The longer is simmers the better it gets.
- Add the beans to the peppers while preparing the macaroni.
- Plate the macaroni and top with the peppers, drizzle of olive oil and grated cheese.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
Enjoy with Love,
Catherine
xo
Katherines Corner says
Catherine this is terrific! Thank you for sharing your sweet blog at the Thursday Favorite Things Blog Hop xo