Comments on: Chickpea & Roasted Red Pepper Penne

By: digital marketing agency middle east

digital marketing agency middle east — Thu, 03 May 2012 20:10:29 +0000

on the subject of blogging.most people acknowledge…

the value of blogging, but have a hard time committing to it. yet blogs provide one of the most tangible benefits across all customer and prospect touchpoints; establishing leadership, insight, providing value and fueling a company’s unique brand in w…

By: Gilberto Makuch

Gilberto Makuch — Wed, 20 Jan 2010 11:47:30 +0000

love it your a theaf bitch

By: Cole Maggi

Cole Maggi — Wed, 20 Jan 2010 11:36:08 +0000

love it eat shit

By: Chickpea & Roasted Red Pepper Penne « i like fishes

Chickpea & Roasted Red Pepper Penne « i like fishes — Mon, 28 Jan 2008 01:08:17 +0000

[...] (based on this recipe: source) [...]

By: maria

maria — Fri, 07 Dec 2007 07:02:37 +0000

I made this tonight. I improvised-had no shallots, but I had an extra leek and a small onion- and I added a small chopped chili. Very yummy.

By: Jennifer

Jennifer — Sun, 23 Sep 2007 02:20:49 +0000

Tried this out tonight… quite good! After taking a few bites at the table, though, we decided something was missing. Grabbed our dried red pepper out of the spice rack (the REALLY hot stuff), and shook about 1/4 to 1/2 tsp on each of two plates. It turned the meal from a good decent meal to a GREAT one! Thanks for the recipe.

By: The TriniGourmet

The TriniGourmet — Wed, 04 Jul 2007 09:58:36 +0000

yumm have bookmarked to try

By: Habeas Brulee » Blog Archive » Roundup of Food Blog Posts I’ve Enjoyed #10

Mon, 02 Jul 2007 12:55:18 +0000

[...] Chickpea & Roasted Red Pepper Penne from Not Eating Out in New York (a practice I engage in quite often myself) looks dead simple and [...]

By: Jason Truesdell

Jason Truesdell — Wed, 23 May 2007 08:23:44 +0000

Some of those Eastern European import brands of roasted red peppers are pretty inexpensive, but most of what I can buy is in the slightly stratospheric price range… if you have a gas stove, or a little gas konro/camping stove, or, in a pinch, even a broiler, you can roast the peppers yourself… this time of year, fresh bell peppers are pretty cheap, so it’s worth doing. (I made some myself last week, in fact).

That defeats the whole pantry-ready ingredients thing, of course, but once peeled, they do last a week or so in the refrigerator, possibly longer if drenched in cheap olive oil.

By: Yvo

Yvo — Tue, 22 May 2007 20:27:57 +0000

I just made a chickpea salad last night… using up my one and only can. As for the roasted red peppers-brand (if that’s what you were asking?) – there’s one brand I was buying but only because the name looks familiar, and they’ve been doing me alright (I’m not a huge fan, but the BF is and hasn’t complained about them). I reserve what it’s packed in and use that for dressings or marinades though and it’s delicious!

PS Do you read Grocery Guy? He was recently or might still be doing something… I forget what he called it, but it was basically going down to the bodega, picking up some stuff and cooking with just that and what he already had at home. Good stuff. This reminded me of that