Roasted Peppers

These are the yellow bell peppers I roasted over the gas burners of my stove today.

I was chatting with Alison earlier. She is spending a few days with our friends A & A, and planned to cook dinner tonight. Penne pasta with onion sautéed with garlic and rendered pancetta, with roasted yellow peppers and cherry tomatoes.

It sounded so good, I decided to do the same for my dinner. As you can see, the peppers have been roasted. I have since seeded them, and they await the rest of the ingredients in a few hours.

I'm going to make a lot of this dish. It won't go to waste, since I learned from Alison that pasta leftovers can be frozen.

I'll have several dinners from this one dish.

Comments

[Alison]

So will the As. I made enough for at least two meals for four. :-)

[Denise]

Those look soooo good. Just last week I roasted red peppers over my gas stove burners. Great minds think alike, I guess!

[Margaret]

Pasta left overs are the best because they age well and the flavors blend better. (my humble Italian opinion)

[cassie-b]

That sounds just delicious. We have a family member who roasts peppers all the time, and says it's easy. Maybe I should just give it a try.

Cas