Name: Penne with Roasted Peppers and Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 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; 4 – 5 garlic cloves – chopped; 1 tsp. of dried oregano; ¼ tsp. fennel seeds; ¼ tsp. red pepper flakes; ¼ tsp. black pepper; ½ tsp. salt; 2 – 3 tbs. olive oil; Fresh grated Romano cheese

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
4 - 5 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
2 - 3 tbs. olive oil
Fresh grated Romano cheese

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Instructions

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.
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.
Prepare the macaroni as directed. When cooked lift into the veggies.
Season with a drizzle of olive oil and an extra dash of red pepper flakes and grated cheese.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Dish
Cuisine: Italian