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BJ's Brewhouse Angel Hair Toscana



ANGEL HAIR TOSCANA
BJ's Brewhouse Restaurant Copycat Recipe

2/3’s of a 1 lb. pkg Angel hair pasta
4 1/2 tablespoons olive oil
1/4 cup garlic, minced
3 teaspoons dried parsley
1/2 teaspoon salt
1 red bell pepper, roasted and chopped (see recipe below) or use jarred roasted red peppers
2 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes, chopped (optional)
fresh basil leaves, chopped
parmesan cheese, grated
cooked chicken meat

Roasted Bell Pepper: Turn on the broiler. Place the bell pepper on an oven rack. Turn almost every 2 minutess with tongs until charred on each side. When the skin is blackened and the skin is soft, transfer them to a bowl and tightly cover with plastic wrap or foil for 10 to 15 minutes, or until cool enough to handle. Rub or peel the charred skin off. Cut or tear the pepper open to remove seeds and stem. Can be kept in an air tight container in the fridge for up to 5 days.

Bring a large pot of water to a boil. While water is heating, in a medium skillet add olive oil, minced garlic, dried parsley, and 1/2 teaspoon kosher salt. Cook over low heat. Once it starts to sizzle a bit, stir constantly until garlic foams and is sticky, 10 to 12 minutes. (Cook the garlic slowly, so you don’t rush and burn it.) Remove from heat and stir in tomatoes, sun-dried tomatoes (if using), roasted red bell pepper, and basil.

When the water is boiling, add the pasta and salt liberally. Boil for 5 minutes (or to your preference). When finished cooking pasta, reserve 1/2 cup of the cooking water, then drain the rest.

When ready to combine ingredients, mix the reserved 1/2 cup pasta cooking water with the pasta. Pour the olive oil mixture over the pasta and combine. Add the warmed chicken meat and grated Parmesan.