Pasta With Italian Peppers Recipe

Ingredients

6 green Italian peppers

1/2 cup of extra virgin olive oil

2 cups extra rich chicken stock (preferably homemade)

lots of coarse, freshly ground pepper and salt

3/4 # thin spaghetti

parmesan cheese

Preparation

Cook the pasta until al dente. Rub peppers with a little olive oil and roast in 425 oven until skins are slightly charred. Peel when cool, discard seeds, slice thinly. Put 1/4 cup of the olive oil in a skillet and lightly saute the peppers with salt to taste. Add the chicken broth and pepper and cook gently for about 10 minutes. Add the cooked pasta to the broth mixture and drizzle on the rest of the olive oil. Spoon the pasta, peppers, and a ladle of broth into bowls. Shave parmesan on top of each serving and another crack of pepper. Serve hot with crusty bread.