i have a foodie crush on deborah madison. i cannot remember when or how i heard about her - i am just thankful i did. if you are a vegetarian and do not own at least one deborah madison cookbook - get to the bookstore now and buy one. it will be one of the best purchases you make.
i own two of her cookbooks -
the greens cookbook and
vegetarian suppers - they are full of amazing recipes. someday i will own them all!
this bell pepper and olive pasta is now one of our favorites. the briny olives combined with the peppers and onions is crazy good. the best part of this recipe is it is flexible. you really could use whatever vegetables float your boat - it is all about the olives in my opinion. as long as that briny flavor from the olives is there it will be amazing.
next time i make this i am going to grill the peppers and onions rather than saute them to see if adds anything. i am thinking the char from the grill will send this dish over the top. enjoy...
bell pepper and olive pastaadapted from deborah madison -
vegetarian supperssalt and pepper
1 pound spaghetti (cooked per instructions on box)
2 tablespoons olive oil
4 bell peppers - cut lengthwise into 1/2 inch strips (she said to peel them - i didn't)
1 red onion - thinly sliced
4 garlic cloves - minced
1/2 dry white wine (i used pino grigio)
1 tablespoon sun-dried tomato paste
1/2 cup olives (i used kalamata and green)
3 tablespoons capers (i omitted cuz i am not a fan)
handful of chopped parsley
2 cups grape tomatoes (i halved them)
cook spaghetti according to directions on box.
heat oil in a wide deep pan, add the peppers, sundried tomato paste and onions and cook over high heat, tossing them about in the pan to sear them. after 4 or 5 minutes add the garlic, pour in the wine and deglaze the pan. Lower the heat to medium and add the olives (and capers if you use them), half the parsley and a ladle of pasta water. season with salt and plenty of pepper. add the tomatoes and simmer for a minute and them turn off the heat.
when the spaghetti is done, drain and then toss it with a bit of olive oil. divide the pasta into serving bowls and spoon the sauce over each. garnish with remaining parsley.
i served a bit of shaved parmesan over the top.
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oh my - talk about an improvement to pasta salad. the warm vinaigrette with the garlic, mustard and lemon juice - this is an instant hit in our house. i thought of calling it "clean out the produce drawer pasta" because you could really use any vegetables that you like raw. the best part about it - besides the taste - is it is so quick to make. 
this pasta dish of Ina's is to die for. it is a creamy and cheesy adult style macaroni and cheese with the volume turned up. the combination of all the cheeses give it an incredible flavor - and whatever you do - DO NOT skip the smoked mozzarella. 
