Penne with Roasted Peppers, Tofu & Olives / Penne cu ardei, tofu si masline

Directions

1. In a large pot, cook pasta until just until tender*. Do not over-cook the pasta.

2. Drain pasta (reserving ½ cup of the water for the sauce), rinse with cold water, and set aside in a large bowl.

3. While pasta cooks, chop or crush the garlic and dice the red pepper. (This recipe works best with roasted red peppers, but it is not necessary.)

4. In a large skillet or non-stick pan, heat the oil over a medium-high flame. Add the tofu and fry until golden brown all over. Shake the pan to keep the tofu from sticking and toss with a spatula to turn. When done, drop the tofu into a large bowl. Add the soy sauce and toss well. Set aside.

5. In the same skillet, begin to make the sauce. Add the olive oil to the skillet and heat over a medium flame.

6. Add garlic to skillet. Cook for 30 seconds and do not let it brown.

7. Add the red peppers to the pan and cook for two minutes. Stir in the olives, parsley, basil, salt, pepper and tofu. Toss well.

8. Add the reserved water from the pasta a little at a time, as needed to make the sauce. Cook 1 minute or until heated through.

9. Add the hot sauce to the bowl with the penne, toss. Grate the parmesan cheese over the top and serve.  

Notes: A delicious meal, very satisfying to make, but not difficult. Tofu can be omitted or replaced if you can’t find it at your site. Use fresh herbs rather than dried if possible.

Substitutions: Tofu/Mushrooms/Other vegetables.

 

References: *See for the Basic Pasta recipe.