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Penne with Roasted Peppers and Tomatoes

5 from 8 reviews

Ingredients

Units Scale
  • 1 lb. penne – prepared as directed
  • 2 cubanelle peppers – halved, seeds removed and grilled
  • 1 red onion – coarsely chopped and grilled
  • 2 bunches of scallions – coarsely chopped and grilled
  • 1 pint of cherry tomatoes – grilled
  • 45 garlic cloves – chopped
  • 1 tsp. of dried oregano
  • 1/4 tsp. fennel seeds
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt
  • 23 tbs. olive oil
  • Fresh grated Romano cheese

Instructions

  1. Heat a large cast iron griddle or frying pan and place the veggies on the hot pan turning occasionally until all the veggies are nicely charred.
  2. Heat a large cast iron frying pan with 2 – 3 tbs. of olive oil. Add the chopped garlic, seasonings and the grilled veggies. Gently smash the charred tomatoes.
  3. Prepare the macaroni as directed. When cooked lift into the veggies.
  4. Season with a drizzle of olive oil and an extra dash of red pepper flakes and grated cheese.
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