Instructions:
Preheat oven 375 degrees. Saute garlic in olive oil (do not brown), then add peppers and saute for 3-5 minutes. In the meantime, bring a generous pot of salted water to a boil.Add pasta and cook for 8-9 minutes (just before it reaches the al dente phase). Drain. In a large bowl, toss pasta with peppers and parsley. Set aside until cool. Stir in fontina. Butter 12 individual ramekins, then sprinkle with breadcrumbs; add pasta mixture. Bake for 15 minutes. In the meantime, combine passato, balsamic vinegar and salt and pepper to taste. Turn out ramekins onto individual serving plates, top with sauce and serve.Serves 12 as a side dish.
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