Contributed by: Robert Michael-Cerello
Cook the pasta as usual, rinsing with hot water when done if package says to do so.
Pat dry with a paper towel and reserve.
While the pasta is cooling, heat oil to high in a good frying-saute pan.
At two minutes, add the garlic cloves and cook just until they turn golden.
Turn the pepper pieces every thirty seconds.
Then after three minutes add the onions and scallions, mixed together.
Saute, turning every thirty seconds, for two minutes more and check for doneness.
Remove done mixture from saute pan and pour it all onto the pasta.
Mix through, thoroughly but slowly.
Allow to cool ffor ive minutes.
Using a peeler, grate shredded asiago cheese onto the pasta dish. It will come off in oval very thin flakes.
Pour lemon juice over the mixture and mix together again, to distribute ingredients.
Add the tomatoes and stir one final time.
Serve with a good Mediterranean or Italian bread and butter and a glass of white wine of choice. You may add black olives, Nicoise, variety, for a variation; in that case, grate two ounces of Provolone onto the dish as well.
Serving Size: Makes 4 Servings
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