Pasta Peperonata

We have been making this dish for several years now. The peppers gently sweat for 30 minutes and go very soft and sweet

A good addition to this is roasted red peppers - added near the end, and black olives. Make sure you don't over do it with the parmesan cheese.


How to make:

Cook peppers on a low temperature in a little oil for 15 minutes. Add the red onion and continue to slowly cook for another 10 minutes. Add the crushed garlic and cook for another 2-3 minutes stiring coninually to prevent it burning. Add a tablespoon of red wine vinegar and let it cook away. Add a tablespoon of the cream and some of the parmesan.

Meanwhile cook your pasta in salted boiling water according to packet instructions, then drain, reserving a little of the cooking water. Mix the pasta with the mixture and stir in some more of the Parmesan and season well. Add a little bit of cooking water to loosen the mixture if neccessary and serve with the parmesan cheese if required

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