dimanche 24 août 2008

Penne and Peppers

I found a brightly coloured multi pack of peppers at the Auchan supermarket in Luxembourg and decided to give them a try in 
this quick and easy pasta dish.
The recipe can be varied by:
Replacing penne with fusilli (farfalle or bowtie) pasta.
Replacing fresh peppers with roasted peppers
Using different coloured peppers
Adding tomatoes
Adding parsley or chile peppers

In future, I will stick with regular red, yellow and green peppers. These exotically coloured ones lacked in flavour and texture for this dish.

Penne with a Trio of Peppers
Serves 4

400 g (14 oz) penne
30 mL (2 Tbsp) olive oil
1 red or yellow onion, sliced in strips
1 each red, green and yellow peppers, seeded and cut in strips*
1 clove garlic, minced
Salt and freshly ground black pepper
Freshly grated Parmesan cheese

Cook penne in a large pot of boiling water for 8-10 minutes or until al dente. Drain.
While pasta is cooking, heat olive oil in a large skillet over medium heat; add onion, garlic and peppers and sauté for 10 minutes or until tender.
Add pasta to the peppers and stir to mix. Season with salt and pepper; sprinkle with Parmesan and serve immediately.

* Peppers can be grilled, peeled and seeded prior to slicing and adding to the onions. This will give the dish a slightly smoky flavour and the peppers will be easier to digest.

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