On the way back from the island today I was poking around in MacGourmet and watching videos to kill time. It is usually a spectacular ride but it was so foggy you couldn’t see anything and so I had 3 hours to kill. I have been using MacGourmet for several months now and have just upgraded to the new version – 2.0. What I like most about it is simply having all my recipes at my fingertips and being able to browse through them for inspiration. Plus the search feature is excellent. Most things don’t get entered unless I have made it and liked it. However in the Macgourmet forums someone had posted all the recipes from one of Rachael Ray’s cookbooks, which I had imported awhile ago and then ignored.
I have been making a red pepper based pasta with chorizo since university and it is a really good alternative to a tomato based sauce. Instead of making a thick sauce I was craving something lighter and fresher so I chose to dice the tomatoes and peppers and added prawns to make it a light seafood pasta.
Because it was late when we got home I used the Rachael Ray approach and bought roasted red peppers in a jar – something I hadn’t ever tried. I thought they were okay but certainly no match for the real thing. Cost-wise though at this time of year they are pretty much the equal which is nice.
Another thing of comment is that this picture was taken in a different style then I usually use. Under the guidance of my boyfriend we setup some desk lamps around the kitchen so that we could avoid using the flash – and I am quite proud of it. Maybe there is something to those studio-in-a-box‘es that Kayln raves about. Plus I finally caved and bought myself some white plates. Now we officially have 4 different plates which don’t stack.
Roasted Red Pepper Linguine with Prawns(serves 2)
1. Put a large pot of salted water on high to boil for the pasta.
2. Prep the ingredients. If you are using jarred red peppers give them a rinse and drain and then dice them. Alternatively you can roast the peppers under a broiler until black, seal in a plastic bag until cool enough to touch, and then peel them and dice them. Over the sink de-seed each tomato by sticking your thumb in and scraping out the seeds – wear an apron – then dice them. Chop the onions, garlic and parsley and if you are using Thai chili’s crush them in a mortar and pestle.
3. In a large skillet over medium-low heat swirl the olive oil in the pan and add the onions and garlic. Stir regularly until the onions are soft (about 3 minutes) to make sure the garlic doesn’t burn. Add the roasted peppers and turn the heat up to medium. Continue stirring for a few minutes until the peppers are soft. Add the wine.
4. Put your linguine in to cook and set the timer for 90 seconds under what the package suggests.
5. Continue cooking pepper mixture until the wine has almost all cooked off – about 3 minutes. Add the tomatoes and parsley until heated through and then the prawns. Cover the skillet and cook stirring every minute or two until the prawns are pink – about 3 minutes. Turn the heat down to low until the pasta is ready.
6. When the timer goes off test the pasta for doneness (it should have a light bite) drain and add to the skillet. Toss and serve garnished with parsley.