How to Make Summer Pasta

How to Make Summer Pasta Cook on Sunday, Eat until Thursday. I’m Allie and you’re watching Economy Bites. Today, we’re going to make my ease favorite easy Summertime Pasta. It is so easy to make. You’re going to cry probably a lot. Fifteen bucks that’s it, easy summer time pasta. Nice and fresh and whichever we see ourselves. This is going to be one of the easiest things you ever see on the show, so easy that why am I even doing it, I don’t’ even know. This is my new favorite pasta, this garden veggie pasta. It’s made of vegetables, its really delicious, full serving of vegetables in rich tomato curry and spinach pasta blends. I love it. I’ve got a big pot of water here. Now we’re going to do something really fun. This is actually the reason I wanted to show you this recipe because I want to show you how to roast a red pepper. Big hot flame, you just put it directly on top. Now what we’re looking to happen is for it to get black on all sides. It’s just going to take a little bit of time. If you have an open fire pit in your kitchen or if you live out on the plains, I love it, I love it. It’s almost like campfire which is a very good smell for summertime cooking. You’re not going to burn down your kitchen. This is not really a standard—. See this is a fun way to waste time while you’re waiting for your water to boil otherwise, what will you be doing? So now that we have got some black on all sides, what we’re going to do is take a nice Ziploc bag, turn the heat all first. Take the pepper put it in the bag and quickly close it. And now the moisture in the bag is going to make the pepper nice and soft we’re going to leave it here for 10 minutes. In the meantime, we’re going to get some stuff ready for our pasta. I have here some sun dried tomatoes, bought it at the grocery store. These are great because you can buy them and they last forever. I’m going to use half a cup, chop them up. We’re going to use a serrated knife, just wanted to make them smalls of it and you get a mouthful of them, they don’t overpower you. We’re mixing these sun dried tomatoes with the rosy red peppers because these are kind of tar and tangy and not that it’s going to be really, really sweet. So when they get together they’re going to taste perfect. We’re going to put these to the bottom in the bowl there and now I hear the water boiling behind me. So I’m going to take my entire box, 12 ounces of spaghetti. We’re just going to let that cook, do the package directions. So I’m going to open this bag where our pepper has been sweating in, cold water. You can see it is black stuff it just going to slide off. Super easy, super drain clogging but that’s okay. Now we’ve got our saggy red pepper. Look at that water in the inside. It’s a nice and roasted and sweet. Let’s chop off the top here, easy to work with and we’re just going to slice it up. Now the great thing about this pasta is you can add to it or omit from it anything you like or anything you don’t like. So I’m adding roasted peppers but if you don’t like those you can leave them out. This pasta is a really good pantry clean or outer. Whatever you have in your house that you want to add to it, add it to this pasta you cannot mess it up. So I think our spaghetti is ready and you know people are always asking me to do like a pantry clean out episode. And it’s hard because I don’t have the same things in my kitchen that you have in years necessarily. So this is as close as we’re going to get to one of those. So I’m just doing it with cold water just to cool it down and we get all the water out there. Now, I’m going to take my pasta, pouring it over my tomatoes and my peppers. Look at that, pretty spaghetti. It’s a lot of spaghetti folks. It’s going to last you quite sometime. Finishing touches, handful of Italian seasoning, tablespoon or two of capers, gives us nice Mediterranean touch to it. Now we’re going to take a lemon, roll it. Get the juices in there and now we’re going to just take a little bit of olive oil and last but not the least, Parmesan cheese. I like it grated, I mean not grated I like it like this and shaved. There we go my friends. This will keep in the fridge for about a week maybe a little more. So easy to eat, eat it hot or cold. Since I’m going to be eating this in my house, I’m going to take a bite straight from the bowl. Nice heart healthy easy, summer time pasta. Light, tasty and tangy, this is my gift to you pantry clean up episode that everybody has been asking for. Cook on Sunday, eat until Thursday. I’m Allie, see you next time.