Pasta With Red Pepper Sauce

Today's recipe is pasta with red pepper sauce .I came over this recipe when I was dinning with my husband in a restaurant .I didn't taste it before so I decided to give it a try and it was great so I surfed the internet to find the recipe .I found one made by chef Bobby flay.A little conversion was made on it and it tasted delisious. It is very easy and tasty too. It is also an awesome dish for vegetarians. Pepper sauce freezes well and could be used on grilled chicken, meat or fish. I used to serve it with garlic chicken breast covered with the same sauce with sautee vegs. (Recipe for 3)

Ingredients: (Pasta & Pepper Sauce)

1 package any kind of pasta

2 Red bell pepper

1/2 small red onion, chopped

2 cloves roasted garlic, peeled and chopped

1 clove garlc

4 tablespoons red wine vinigar or ( white vinigar )

1/2 tablespoon honey

1/2 tablespoon mustard

1 tablespoon hot pepper (optional)

Salt and freshly ground black pepper

1/4 cup olive oil + 1 tablespoon

3 Tbsp water

Directions

Bring large pot of salted water to a boil and cook the pasta according to the package instructions. Drain in a colander in the sink.

To grill the pepper:brush them with a tablespoon of olive oil or veg. oil and grill or put them on the oven rack for 25 min on 200 deg.C turn them over after they turn black on the upper side . After it is  grilled( blackened) remove them and set on a plate for  3 min. then transfer them in a plastic bag and let them cool then peel the skin and seeds out. In a blender Combine peppers,half the onion & garlic, vinegar, honey, mustard, hot pepper, salt and pepper ,half the oil and blend until smooth. set the mixture aside.In a saucepan, heat oil over medium heat until hot, add the rest of the onion cook until golden then add the rest of garlic  cook for 1 min.(don't burn it) add the the pepper mixture,water and bring to a simmer.In a large bowl, toss the pasta and sauce together ,grate some Parmesan(Gebna Romi) over the top. Serve immediately.

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Ingredients:(Garlic Chicken breast)

1 large bonless chicken breast

2 garlic cloves, chopped

2 tablespoon olive oil

1 teaspoon dried thyme (zaatar)

salt and pepper

1/2 cup of water

for sauteed veg.

2 zuccini (cosa)

2 small carrots or 6 baby carrots

1 large onion

5 green peas pods

6 mashrooms ,washed and sliced (you can use canned)

2 tablespoons butter

3 tablespoons meat or chicken or veg, stock

1 garlic clove

1 lemon juice

1 teaspoon thyme

Directions:

Wash the chicken breast add some vinigar for the washing water.Season the with salt , pepper,lemon juice and garlic .Leave it in marination for at least half an hour.In a saucepan heat oil and cook ckicken until golden brown on both sides then add thyme turn it around for 2 min, then put it on baking tray with water and put it in the oven for 30 min.

In a saucepan put the butter till hot,add garlic  and cook for a min.Add the carrots and stir then add the rest of the vegs. one by one .Stir continously but gently .Add thyme salt and pepper.Add stock and let it simmer till it is totally absorbed.Serve it as side dish with the chicken.