Crisp Pasta Pancake with Spicy Pepper Relish
Yield
8 servingsPrep
10 minCook
50 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
large |
|
| 1 | each |
sweet yellow bell peppers
large |
|
| 8 | each |
serrano chiles
fresh |
*
|
| 1 | cup |
sugar
|
|
| ⅔ | cup |
white vinegar
distilled |
|
| 8 | ounces |
pasta, capellini
fresh |
* |
| 1 | tablespoon |
sesame oil
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
large |
|
| 1 | each |
sweet yellow bell peppers
large |
|
| 8 | each |
serrano chiles
fresh |
*
|
| 237 | ml |
sugar
|
|
| 158 | ml |
white vinegar
distilled |
|
| 231.2 | ml/g |
pasta, capellini
fresh |
* |
| 15 | ml |
sesame oil
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Stem and seed peppers and chilies; slice into thin strips.
In a large bowl, mix together peppers, chilies, sugar and vinegar.
Transfer mixture to a nonstick frying pan.
Cook and stir over medium heat until most of liquid has evaporated, about 30 minutes.
Meanwhile, cook pasta according to package directions.
Drain pasta completely, then transfer to a bowl and toss with sesame oil to coat.
Heat a 12-inch pizza pan in a 500 F oven until hot, about 5 minutes.
Without turning off oven, remove pizza pan.
Coat pan evenly with the salad oil, then spread pasta in pan.
Return pan to oven and bake pasta on lowest rack until golden brown (about 20 minutes).
Slide out pancake onto a serving platter.
Top with pepper mixture and cut into wedges.
