ROASTED PEPPERS IN OIL & GARLIC

This is a classic in my mothers home. It’s a simple healthy starter! Make sure to toast some Italian bread and drizzle the oil from the peppers onto the bread. Yummy!

3 bell peppers, washed
2-3 garlic cloves, cut in halves
1/2 cup olive oil
salt to taste (optional)

Turn oven on at 400F,
On a baking sheet, place a piece of aluminum foil. Put peppers on baking pan & place in the oven. I turn the peppers every 10 to 15 minutes, until they have blackened. Once they are done, place in a bowl and cover it, so all the flavour and juices remain. Once they have cooled, for about 15 minutes, peel the chard skin. Pull the stem and clean the inside of the peppers. Cut the peppers into thin strips and place in a bowl with garlic, oil and salt. Mix all together. Also add a bit of the remaining juice from the roasted peppers.  Let stand for a least 3 hours in fridge. Keeps up to 1 week.

PASTA WITH A ROSE SAUCE

250g Linguine pasta
100ml of Panna Da Cucina or heavy cream
1/2 can of peas
1/2 onion, thinly sliced
4 or 5 mushroom, thinly sliced
1/2 tbsp butter
2-3 slices of cooked ham, coarsely chopped
1 cup of tomato sauce
salt & pepper (optional)

In a skillet put mushrooms, onions & butter on medium heat. Sauté until soft. Then add peas and ham for about 10 minutes to incorporate all the flavours. Then add the tomato sauce & panna for another 10-15 minutes. Stir every 5 minutes. Taste to see if it needs salt or pepper. Keep it on a simmer until pasta is done.

In the meantime, in a large pot add water and salt. Once water is boiling add the linguine pasta. Cook until al dente. Drain and put it back in the pot, then add the rose sauce and mix together. Serve hot!