Roasted Pepper with Beans and Macaroni
By: Lady Catherine ...
Published: Sunday, July 27, 2014 - 12:08pm

Ingredients




4 bell peppers – any color
1 large onion
2 vine ripe tomatoes – diced in chunky pieces
29 oz. can of cannellini beans – drained
1 tbs. capers plus a tablespoon or two of caper juice
4 cloves of garlic – chopped
7-8 fresh basil leaves – ripped
1 tsp. dried oregano
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
3-4 tbs. olive oil
1 lb. of your favorite macaroni
Fresh Romano or Parmesan cheese for grating

Preparation

1 Preheat Oven 350 degrees 2 Place the peppers and onion on a baking sheet whole and bake until wilted. 3 Remove from the oven and let cool. 4 Heat a sauce pot with 2-3 tablespoons of olive oil. Add the garlic and sauté until fragrant. Slice the peppers and onions; reserving the juice from the peppers, and carefully place in the heated oil with the garlic. 5 Add the tomatoes, capers, basil and seasonings; simmer on low for approximately 30 minutes. The longer is simmers the better it gets. 6 Add the beans to the peppers while preparing the macaroni. 7 Plate the macaroni and top with the peppers, drizzle of olive oil and grated cheese.