I hope you enjoy this recipe for Fusilli with Red Pepper, Goat Cheese and Basil which is just perfect for a dairy day of Chanukah.
Fusili with Red Peppers, Goat Cheese, and Basil
Servings
4 Servings
Ingredients
- 1 pound fusili or other twisted pasta
- 1/2 cup extra-virgin olive oil divided
- 15 garlic cloves thinly sliced
- 1/2 teaspoon hot red pepper flakes
- 2 medium red bell peppers seeds and ribs discarded, cut into thin matchsticks
- 1 medium red onion quartered lengthwise, then cut crosswise into thin slices
- 1 cup pitted and coarsely chopped Kalamata olives
- 1 cup coarsely chopped fresh basil
- 1/4 cup vinegar brine drained from Kalamata olives
- 2 tablespoons unsalted butter
- 1/4 pound rindless goat cheese crumbled
- Kosher salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil over high heat.
- Meanwhile, combine 1/4 cup of oil with the garlic and red pepper flakes in a large skillet. Cook over low heat until the garlic is golden brown, about 10 minutes. Add the red bell peppers and onion and cook, stirring often, until the vegetables wilt, about 10 minutes longer. Remove from the heat and cover to keep warm.
- Add the fusili to the water and cook until al dente, about 8 minutes. Scoop out and reserve 1/2 cup of the cooking water. Drain the pasta and return to the cooking pot.
- Add the reserved vegetables, olives, basil, and butter to the pasta. Mix, adding enough of the reserved pasta water to make a light sauce. Add the goat cheese and mix again. Season with salt and pepper. Serve hot.
- Recipe: courtesy of Jeff Nathan’s Family Suppers.
Hi Rhonda & Judith, If the garlic was just a small amount in the recipe, I’d agree with leaving it out. But since it is such an integral part of the flavoring to this dish, try substituting about 1/3 cup thinly sliced parsnip. The slow pan roasting of garlic or parsnips in the olive oil brings out their natural sweetness and eliminates the hot & bitter you may be thinking of. To limit the heat of the red pepper flakes, use less or omit them and adjust the flavor with fresh ground black pepper to your liking just before serving. Enjoy!
Just leave it out, I can’t do spicy so I just would saute the garlic alone. Think I’ll make this tomorrow night for dinner with a salad. Sounds good and I have all the ingredients.
Is there anything to substitute for the hot and spicy
Garlic especially