Cooking Red Pepper Mostaccioli

I’ve talked a lot lately about trying to find easy, cool meals to make when the weather gets super hot, like it seems to have been forever. I do my best, but I really like pasta and make it when I can. It was a little cooler when I made this one than the 90s it had been, but it was still hot. Anyway, this recipe from the sometimes dubious Betty Crocker’s Healthy New Choices cookbook (page 103) looked good and simple and turned out to be both, so it was a good choice.

All you’ve got to do is get the pasta water heating up and then throw a can of stewed tomatoes and a jar of roasted red peppers in the food processor. Once that was done, I put some oregano and a few teaspoons of capers right in the sauce. After that, I started cooking the garlic in some olive oil and then dumped in the contents of the food processor bowl. You let that simmer for 15 minutes, drain the penne and you are done.

The problem with this cookbook is that the flavors tend to be a little light which is funny considering herbs don’t cost any calories and should be used a lot more to add flavor. Still, it’s a good base for an easy recipe that doesn’t require you to necesarrily stand over a hot stove. You get things going and can walk away to watch some TV, drink a beer or make sure your one-year-old isn’t stuck under the bed.

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