HERE IS A LITTLE SOUR IN YOUR MOUTH BUT OH SO GOOD: ENJOY DAN:

RADIATORI WITH ROASTED PEPPERS AND TART CHERRIES by CHEF DAN:


Serves 4



INGREDIENTS:



2 cups radiatori pasta

1/4- cup pine nuts

1 tablespoon olive oil

1 onion, chopped

1/4- cup tart cherries

2 cloves garlic, minced

1 red bell pepper

1/2- cup feta cheese

2 tablespoons fresh basil

2 tablespoons fresh mint

Salt and pepper to taste



DIRECTIONS:



1. Clean and remove seeds of the bell pepper, cut in half or if gas grills leave whole and put metal rod through the middle.

2. Season lightly with salt and pepper and a little olive oil and place skin side down on a hot grill, and cook until skin blisters and peppers soften (4-6 minutes. Let the skin get nice and black.

3. Let cool (But do not wash), remove black skin and slice as desired.

4. Cook pasta according to package directions.

5. Drain pasta over a bowl and reserve 1/2 cup cooking liquid.

6. In a small dry cast-iron skillet heat over medium-low heat and add pine nuts and cook about 2-4 minutes or until nice and brown, Stir frequently, or shake pan a lot.

7. In a large skillet over medium-heat, add oil and swirl to coat.

8. Add onions, tart cherries, garlic, cook about 6-8 minutes.

9. Add bell peppers and pasta and 1/2- cup reserved cooking liquid; cook about 2 minutes, stir in to combine.

10. Remove from heat.

11. Stir in feta, mint, basil, and salt and pepper to taste.

12. Sprinkle with the toasted pine nuts



ENJOY DAN: