The Essential New York Times Cookbook: Classic Recipes for a New Century
Ed Giobbi's Sweet Red Pepper Sauce for Pasta
Page 318
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Recipe Reviews
aj12754 from Montclair, NJ
Another night of trying to use up a few things from past grocery shopping expeditions -- I had two tilapia loins, two not-as-beautiful-as-they-were-a-week-ago sweet red peppers and a huge Costco bag of frozen French style green beans. And then I remembered reading this review and making a note to try it.
Although I was tempted to go the pasta route, I remembered an old Fine Cooking recipe for a breaded tilapia (link below) with tomato sauce and decided to pair the red pepper sauce with the fish. And a happy marriage it turned out to be. This is a really nice sauce and I look forward to trying it with a little pasta in the future.
http://www.finecooking.com/recipes/herb-parmigiano-crusted-tilapia.aspx
Served with a side of green beans with pickled red onions from David Tanis's The Heart of the Artichoke (reviewed separately).
(edited 26th July 2011) (1) comment (2) useful
Easy, easy, and tasty. Indeed it probably makes enough for 2 pounds of pasta as Hesser suggests. (Only two red bell peppers were one pound and made 4 cups coarsely chopped.) I expect it will be useful to have this bits of this sauce in the freezer for a last minute dinner, either as main or side.
I wonder if this sauce wouldn't make a good pizza topping also. (We have have a tomato allergy in-house, so alternative pizza toppings are interesting.)
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