Reply #112: Rigatoni, Peppers, Zucchini and Garlic Aioli

[livetohike]

Garlic Aioli:

4 to 8 cloves garlic
1 egg, at room temperature
3/4 c. olive oil, or peanut oil
1 lemon

Place garlic cloves in a food processor and pulse until finely chopped. Add the egg and process until smooth. Slowly add the olive oil in a thin stream and continue to process until the mixture thickens. Add the juice of one lemon and process. Pour into a container and cover and place in the fridge.

The rest:

1 red pepper
1 yellow pepper
vegetable oil
1 small red onion, cut in half and then sliced
3 small zucchini, sliced
1 lb. rigatoni, or penne, or your choice of pasta
salt and pepper to taste

Preheat oven to 400 F. Cut the peppers in half and seed, brush oil on both sides and place cut side down on a baking tray. Bake for 25 minutes until skin is charred and wrinkled. Take out of oven and cool and then slip the skin off. Cut into small squares.

Boil water for pasta and cook the pasta. While the water is heating, saute the red onion and sliced zucchini in a little olive oil until soft. Add the peppers to this mixture and heat. Add salt and pepper to taste.

Stir this mixture into the cooked pasta and mix in the aioli to taste. Or place the pasta on individual plates and make a well in the center and fill with aioli. Each person can stir their own.

Makes four servings.