My daughter-in-law was bringing the baby, who is a year and a half old, over for a trip to the park. So, I turned it into a family pasta night. She, two of my four sons, my husband and I had a true Italian feast. I found the pasta recipe in Food & Wine Magazine. Just click here to try it yourself mixed pepper pasta.
In the summer vine ripe tomatoes are so sweet, this salad is a go to dish for my family.
The Divas “dish” on Sue’s dish. I didn’t follow the pasta recipe to the letter. I used additional olive oil and a pint of cherry tomatoes which I cooked 1/2 of with the peppers. I like to slice the peppers lengthwise because it’s prettier. Also, who needs cooking water when you’ve got 3-4 tbsp. of butter to melt with your pasta? And Parmigiano Reggiano cheese makes everything better! I also used a dark balsamic vinaigrette on the salad rather than my usual lemon vinaigrette. Mimi: All I can say, is you would not believe the size of the kitchen Sue creates such magnificent meals out of in NYC! Of course, I want to eat all of this food right now!!!