Fresh green onions (also called scallions) require insect infestation inspection. Please see “Kashrut Instructions below.
- 4 cups chopped red bell peppers
- 5 cups thinly-sliced green onions
- 3 Tablespoons minced garlic
- ⅓ cup olive oil
- 8 quarts fresh tomatoes
- 1⅔ cups grated parmesan cheese
- ¼ cup black pepper
- 2½ teaspoon cayenne pepper
- 3 lbs. cooked penne pasta
- Dice the tomatoes and remove seeds; set aside.
- Saute peppers, onions and garlic in oil in a large skillet over medium high heat until vegetables are tender-crisp.
- Stir in tomatoes; cook over high heat until sauce thickens, 10-15 minutes.
- Stir in the parmesan, black pepper and cayenne. Mix to combine.
- Cook for an additional 5 minutes and serve over cooked pasta.
INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, it must be discarded.