Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pasta; couple handfulls |
| 4 tablespoons | Vegetable oil; or less |
| 4 \N | Cloves garlic; minced |
| 1 \N | Cilantro; HANDFUL, CHOPPED |
| 2 \N | Tomato; SUNDRIED, CHOPPED |
| 2 \N | Anaheim chili pepper; CHOPPED |
| ½ \N | Onion; CHOPPED |
| \N \N | Hot red pepper flakes to taste |
| 1 \N | BELL PEPPERS; A LITTLE, CHOPPED |
| ¼ cup | Parmesan cheese |
| ⅓ cup | Gorganzola cheese croutons; CRUMBLED (optional) |
| \N \N | For topping |
| \N \N | Salt and pepper |
BOIL UP SOME PASTA. DRAIN AND RINSE. HEAT A LARGE FRYING PAN. PUT IN OIL, GARLIC, ONION, GREEN CHILIES, CILANTRO, BELL PEPPERS, RED CHILI PEPPERS, SUNDRIED TOMATOES AND BROCOLLI. STIR AWHILE, THEN ADD THE SPAGETTI, PARMESAN CHEESE AND STIR A LITTLE LONGER TILL FLAVORS INFUSE AND EVERYTHING GETS HOT. SERVE TOPPED WITH A LITTLE GORGANZOLA & BREAD CRUMBS.
Posted to EAT-L and mc-recipe 8/29/96 by Brenda Adams <adamsfmle@...> Posted to EAT-L Digest 28 Aug 96 Date: Thu, 29 Aug 1996 15:18:03 -0400 From: Brenda Adams <ADAMSFMLE@...> NOTES : YUMMERS!! THIS WAS CREATED WHEN THERE WAS NOTHING TO EAT, CLEANED OUT FRIDGE.
I KEEP JARS OF OIL PACKED SUNDRIED TOMATOES, GREEN CHILIES AND FROZEN BELL
PEPPERS ON HAND AT ALL TIMES. I GET MOST OF THE OIL OFF THE TOMATOES BY
PATTING WITH PAPER TOWELS (IF REFRIGERATED: PLACE ON PAPER TOWELS AND WARM
UP JUST ENOUGH TO LOOSEN UP THE CONGEALED OIL SO THAT IT DRAINS/PATS OFF
NICELY). why am i shouting? I have bad eyes. If you don't like it, change
it......:))