1. Blanch sun-dried tomatoes by dropping them into a small pot of boiling water; immediately remove pot from heat and allow to soak until soft, about 10 minutes; Drain and set aside to cool. 2. Heat a large skillet over medium high heat. 3. Drizzle in a little olive oil, enough to coat bottom of pan plus a little extra. 4. Add minced garlic and most of the chopped green onions (reserve some onions for garnish later); sauté until lightly browned. 5. Slice the cooled tomatoes into strips, add to skillet along with the roasted red pepper strips. 6. Squeeze the lemon juice into the pan to add moisture and continue to sauté. 7. Sprinkle in a little garlic powder, salt and pepper, red pepper flakes, and about 1 Tbsp or some of cheese (grate a layer of cheese "snow" over the surface). 8. Sauté until peppers are heated through, sampling sauce and reseasoning to your tastes, adding as much garlic powder, cheese, salt, pepper, and red pepper flakes as you prefer. 9. Remove pepper mixture from the pan using a slotted spoon and set aside in a covered bowl, leaving any remaining oil in the pan. 10. Add about 3 more Tbsp olive oil and heat for about 1 minute, and then add the drained pasta and toss in the oil to coat. 11. Squirt a bit more lemon juice, red pepper flakes, and grate more cheese over the pasta, toss. 12. Add some of the pepper mixture to the pasta (maybe 1/2 cup or so) and toss to coat to the pasta, tossing to coat well. 13. Add a ladleful or so of reserved pasta cooking water and toss to coat--it should not be very dry, but it should not be very wet either. 14. Portion out some pasta onto serving plates and top with a scoop of the pepper mixture. 15. Garnish with reserved green onions, a grating of cheese, fresh parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
