Fresh tomato and roasted poblano pepper pasta
Roast
Italian cuisine
Roasting
When tomatoes are at their peak in summer, I like to use them raw in sauce for fresh pasta with lots of fresh herbs. But you want to avoid having the dish taste too much like a salad. So I experimented with adding in diced roasted poblano peppers and roasted garlic, which proved to provide just the right kick and smokey undertones to the dish. This is a great dish for a hot summer evening when you don't want to turn on the oven or have a sauce simmering away in your kitchen. I roast the peppers over an open flame and the garlic cloves in a small cast iron skillet, which both go quite quickly, and the fresh pasta cooks in a blink. - Fairmount_market
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