Experiment: Pasta with Pork and Peppers

Pasta with Pork and Peppers 1

Last week, I posted the recipe for a batch of Marinated Peppers I made and I mentioned that I planned to use some the result for a Roast Pork Sandwich project I was working on. Well, I did, in fact, do up a pork roast and I played around with my sandwich Idea using the peppers as well. The result, however, though delicious, was not especially photogenic so I haven’t reproduced a picture here…

Anyway, I used some of the leftover pork and more of the peppers to make the pasta dish you see above. I fried some strips of pork just to brown them and then I set them aside and added a healthy one-third of a cup of the marinating oil from the peppers into the pan. I quickly sautéed about a half-dozen chopped cherry tomatoes in the oil (for a little acidity) and then tossed in some of the peppers and little chunks of garlic that were also in the marinating oil. After sautéeing for just a couple of minutes, I added in a batch of freshly cooked pasta, tossed it well, and then served with grated Parmesan Cheese.

The result was a very pleasant meal. Other than a little salt, the dish needed no other seasoning as the marinated peppers and the oil already pack a flavor punch alone. I have decided that keeping a batch of these on hand at all times is a great idea, not merely for a snack or appetizer emergencies, but also to add a flavor fillip to all sorts of dishes…

 

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