Third -- Get your Salad Ready
- 1 5 oz package baby arugula
- 1 5 oz package baby green herb mix
Thoroughly rinse and spin dry the greens (even if the package says they are already clean). Place in a large salad bowl and refrigerate.
- 4 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp honey (Use the spoon you measured your olive oil in so the honey slides out.)
- Salt and pepper to taste.
Place ingredients in a tightly sealed container and vigorously shake.
First -- Get Your Pasta Water Ready
Bring a large pot of salted water to a boil. As soon as it boils reduce to a simmer until you are ready to drop in the spaghetti.
Second -- Get your Tri- Colored Peppers Going
- 1 red, 2 orange, 1 yellow pepper
Rinse and dry your peppers. Cut in half lengthwise, remove the core, seeds and white membrane and discard. Slice lengthwise into 1/2 inch strips.
- 1 1/2 large vidalia onions
Peel and slice cross-wise (around the equator). Lay the flat slide down and slice into 1/4 inch strips.
- 2 large garlic cloves peeled and crushed. (You are not chopping the garlic, it is simply crushed.)
OK, you have prepped your vegetables and are ready to start cooking them.
- 4 tbsps extra virgin olive oil
Add to a 12 inch saute pan over medium low heat. When the butter melts add the crushed garlic cloves. Watch the garlic until it is golden brown on all sides. Then carefully remove it from the pan. (This is how you infuse your oil and butter with garlic flavor.)
Raise the heat under the pan to medium and add the onions and peppers. Add a healthy pinch of Kosher salt. Keep an eye on the pan while you are preparing the salad. You want the onions and peppers to carmelize (get a little golden brown color) and you don't want them to burn! If your peppers start to brown too quickly and are not softening up you need to lower the heat. It should take 30 minutes to get to the proper consistency.
10 Minutes before Peppers and Onions are Done
Return pasta water to a rolling boil. Add 3/4 box of Barilla spaghetti, stir once to separate strands. Boil according to directions on the box.
When the spaghetti is ready, scoop the pasta out of the pot with a spaghetti server and add to the peppers and onions. Watch that you are not adding too much liquid to the vegetables. As I always say, once you put too much in you can't take it out! Stir to combine and then pour into a large serving bowl.
Toss the greens with the red wine vinaigrette.
Slice the ciabatta bread.
Serve everything together.
The peppers and onion will look like colorful ribbons decorating your pasta. (I even suggested using tri-colored pasta, because everyone knows what a wild woman I am, but Sue shot me down on that.)
As for serving the pasta, I think tossing it with a little fresh ground pepper and, depending on your preference, from 1/4 - 1/2 cup of grated parmigiano reggiano cheese or 2-3 tablespoons of butter would be super yummy .
Another nice addition could be a small bowl of torn basil leaves for everyone to add as they so chose.
Some people have self-control when it comes to chocolate (like me), others not so much. We are going to leave you to your own devices when it comes to how much chocolate to shave over your ice cream. Just remember, do what makes you happy!
This is your pasta sauce remember. So, if it looks like the peppers and onions are starting to shrivel up you need to immediately lower the heat and maybe drizzle just a litte more oil around the pan. (Put it in a tablespoon and drizzle it from the spoon, not the bottle.) The key is to patiently carmelize the vegetables to release their sweetness.
The other thing I want to mention is pots and pans all perform differently. If you use high end cookware like Calphalon or All Clad, they will heat up quickly and retain heat longer. This will have an direct impact on cooking time and the level of heat under the pot. On the other hand other types of cookware may not react this way and you must adjust time and temperature accordingly. Honestly, it took me quite some time to realize that my Calphalon pans were conducting heat very efficiently and I needed to make these adjustments.
Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays
The Week is Half Over Let's Celebrate!