Pasta with bell peppers – pasta coi peperoni
This is a summer favorite in our house that I would like to dedicate to my friend in Zimbabwe. She was having a difficult time and I wanted to cheer her up with this colorful and tasty pasta dish.
Ingredients:
1 lb. pasta preferably a short type
3 medium bell peppers of your choice
1 medium onion
freshly grated Italian Parmesan cheese
4 Tbsp. olive oil
Instructions:
1. Slice the onion and sauté it in 4 Tbsp. olive oil until it is transparent, about 10 minutes.
2. Cut the bell peppers once lengthwise, clean them and then cut them horizontally in 1/4 inch strips.
3. When the onion is ready add the bell peppers and continue cooking them, mixing often, until they’ve softened up. This should take about 30 minutes add a little water if they get too dry.
4. While the bell peppers are cooking you can put the water for the pasta on.
5. Once the pasta is ready drain it and add it to the peppers, mix well and serve with fresh ground Parmesan.
Notes:
*This pasta looks great if you use red, yellow and a little bit of green bell peppers.
You can also serve it at room temperature or as a cold pasta dish. If you refrigerate it and it gets too dry add a little bit of oil before serving it.
