- 1/2 pound orzo pasta
- 2-3 large red bell peppers
- 1/2 cup chicken stock
- 1/4 cup extra virgin olive oil (EVOO)
- 2 cloves garlic, chopped
- 1 large green bell pepper, seeded and chopped
- Freshly ground black pepper
- 1/4 cup sliced pepperoncini and some pickling juice
Bring a large pot of water to a boil over medium heat. Add the pasta and salt, to taste, and cook to al dente. Drain.
Add the red peppers to a small sheet pan and char to blacken evenly all over under the broiler. This also can be done over an open gas flame. Put them in a bowl and cover with plastic wrap to cool. Peel and seed the peppers, then chop and add them to a food processor. Add the stock and process to puree.
Heat about 1/4 cup EVOO in a sauté pan over medium heat, then add the garlic and green pepper. Cook for 3-4 minutes, then stir in the puree. Add the drained orzo and season with salt and pepper, to taste. Stir in the pepperoncini and some juice and toss to coat. Transfer to a serving bowl and serve.