Agnolotti with Roasted Red Peppers , Sundried tomato and almond sauce

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Winter made a short appearance here in Houston and went away. And the long summer refuses to end. I am so looking forward crisp, clean and light air. Would be a nice change from the high humidity and warm weather we have experienced so far.

A few weeks back I bookmarked this recipe on eCurry that seemed perfect for a cold winter night. So I pretended its winter and gave it a go.

We are not really a pasta-eating family. Most of the pasta recipes are less pasta and more cheese.

I had never tried any stuffed pasta earlier. So this recipe was new to me in many ways. The sauce itself is a combination of smoky charred red peppers and sweet, tangy sun-dried tomatoes. The almonds adding a nice crunch and adding to the thickness. The recipe used saffron but I did not use any.

The wild mushroom, cheese stuffing along with the roasted garlic pairs up very well with the chunky sauce. 

Now, onto the recipe : -

Agnolotti with Sun-dried tomatoes, Red Peppers and Almonds ( inspired from this recipe at eCurry)

Printable version of the recipe here

10-12 sun-dried tomatoes (ours come from the jar sold at Costco)

2 large roasted red bell peppers ( i roasted fresh peppers in oven for 30 min, cut side up. Then transfer to a bowl and cover tight. Once cooled, peel the skins and use)

10-12 almond coursely ground

4 garlic cloves

1 packet stuffed Agnolotti (preferrably Buitonni)

salt and pepper to taste

2-3 tbsp olive oil

2 dry chillies crushed roughly

3-4 tbsp red wine ( omit if making for kids)

1 tbsp dry rosemary (optional)

1/2 onion chopped roughly

How to : -

• Cook the pasta with lots of water and a tablespoon of olive oil for 4-6 min or as per packet instruction. Olive oil ensures that pasta does not stick together.
•  To make the pasta sauce
• In a blender blend the sun-dried tomatoes and roasted red-peppers along with 2 tbsp of olive oil. Add some water if mixture looks 2 dry. The sauce should be chunky rather than a smooth paste.Set aside.
• In another  pan heat some olive oil. Add the garlic pieces. Once oil is garlicky fragrant, add the onions and saute till translucent.
• Then add the wine(if using) and then the crushed dry chillies. Once the wine is cooked out, add the sauce and the almonds.  Saute for another 2-3 min.
• Finally add the pasta and the rosemary. Do not cook for long else the pasta might break.
• Serve warm with a salad and garlic bread.

When I saw the packet of pasta I was skeptical if it would be enough for 2 adult portions. But we found the pasta very filling. And I must say that leftovers were really tasty. We enjoed the pasta dinner and there were 3 happy faces at the end. No, the toddler did not get the pasta. He was happy with the garlic bread.:)

Sending this to Nupur's Blog Bites Event. This month's theme is One Pot Meals.