At this point, add the peppers along with parsley and basil leaves (7). Salt and cook for 10-15 minutes, adding a bit of water as needed; they should become soft.

While the pasta cooks, transfer the cooked peppers to the blender (you can save a few to decorate the dish if you wish) and ...

This pasta, with its punchy tumble of sweet and spicy peppers, garlic, Parmesan, toasted bread crumbs, and herbs, was inspired by a very special stuffed pepper I first encountered 16 years ago ...

Reserve 1/4 cup of pasta water, then drain the pasta well. Toss the pasta with the tomato sauce, adding the reserved pasta water as needed if the sauce seems dry. Season to taste with salt and pepper.

While pasta is cooking, add 3 peppers, cilantro, chicken stock and 1/2 cup heavy cream to a blender or food processor. Process until smooth. Slice 2 remaining peppers into thin strips.

Drain the peppers, if using, and place on top of the pasta. Squeeze the juice of 2 lemon wedges on top, followed be a sprinkle of lemon zest, parsley, a drizzle of oil and pepper. Serve with the ...

Traditionally the carbonara require just Pecorino cheese. We prefer to use a mix. One of the key of the carbonara is the ...

With a pound of cherry tomatoes, fresh basil, spinach and lots of garlic, this dinner has a lot of flavor but only 2 or 3 tablespoons of olive oil.

In the same skillet over medium-high heat, combine the oil and garlic; cook, occasionally turning the cloves, until golden brown, 2 to 3 minutes.

This pasta, with its punchy tumble of sweet and spicy peppers, garlic, parmesan, toasted breadcrumbs, and herbs, was inspired by a very special stuffed pepper I first encountered 16 years ago ...

By G. Daniela Galarza. This pasta, with its punchy tumble of sweet and spicy peppers, garlic, Parmesan, toasted breadcrumbs, and herbs, was inspired by a very special stuffed pepper I first ...