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Peppered Pasta with Himalayan Pink Salt
by John Tarallo

Ingredients (all quantities ‘to taste’) —
olive oil
pasta of your choice
Himalayan Pink Salt
diced onion
red wine vinegar
sliced peppers of your choice
chopped tomatoes
crushed garlic
fresh or dried basil
Parmesan or Romano cheese

Directions —
Bring a large pot of water to boil. While water heats up, drizzle a large saute pan with olive oil and heat on low ’til hot.

As soon as the water begins to boil, add pasta, a few drops of olive oil, and a pinch of Himalayan Pink Salt. Cook the pasta according to directions.

Add onion and peppers to the saute pan. Stir occasionally, until onion browns and peppers soften. Add a dash of red wine (or balsamic) vinegar, tomatoes, and garlic. Stir and let simmer until the pasta is done cooking.

Drain the pasta. (Save some of the cooked water if you prefer a thinner dish.) Add herbs and a pinch of Himalayan Pink Salt to the saute pan.

Toss the pasta with the pan mixture until fully integrated. If desired, drizzle olive oil over the pasta.

Serve with Parmesan or Romano cheese. šŸ™‚

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