Red Pepper Tomato Pasta

 

Ingredients:

1 medium red pepper

5 cluster tomatoes

1/4 c. fresh chopped parsley

3 cloves of garlic, minced

4 Tbs. olive oil

2 Tbs. balsamic

1/4 c. grated Parmesan

2 c. macaroni noodles

In a large pot, start to boil water. When the water starts boiling drop the tomatoes in the boiling water. Prepare a bowl with ice cold water and ice in it. After 3-5 minutes when the skin is starting to peel, take a slotted spoon and take the tomatoes out of the boiling water and place in the ice water. Add 1 Tbs. olive oil to the boiling water and some salt, then add the noodles (this keeps the noodles from sticking to the bottom of the pot). Take one tomato out at a time and peel the skin off. Dice the tomatoes into strips or small bite size pieces. Dice the red pepper in the same size pieces. When the pasta is done, drain. Leave the pasta in the strainer and place the pot back on the burner. On medium heat, add the rest of the olive oil to the pan. Add the garlic and let brown slightly. Add the pepper and tomato and parsley to the hot garlic oil. Stir and let cook for about 5 minutes. Add the tomatoes back into the pan with the pepper mixture. Add the balsamic vinegar and the Parmesan cheese and stir. Top with fresh parsley and cheese, and serve with garlic bread.