Tuesday, 22 January 2013

Pasta peperonata - Recommended Recipe!

Pasta peperonata - serves 4.

2 red peppers, seeded and sliced
2 yellow peppers, seeded and sliced
extra virgin olive oil
sea salt and freshly ground black pepper
2 red onions, peeled and finely sliced
2 cloves of garlic, peeled and grated
2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
2 tsbp red wine vinegar or balsamic vinegar
2 handfuls of grated parmesan cheese
2 heaped tbsp mascarpone cheese or creme fraiche (optional)
455g/1lb rigatoni, penne or spaghetti


  1. Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper.  Place a lid on, and cook slowly for 15 mins until softened.  Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
  2. Add the onions and cook for a further 20 mins.  Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan.  Cook for about 3 mins more.  Have a little taste, and season with a bit more salt and pepper.
  3. Add the vinegar - it will sizzle away, so give everything a good toss.  Then add one handful of the grated parmesan and the mascarpone or creme fraiche (if using) and turn the heat down to minimum while you cook the pasta.
  4. Meanwhile, put a large pot of salted water on to boil.  Add the pasta to the boiling water and cook according to the pack instructions.  When cooked, drain in a colander, reserving some of the cooking water.
  5. Put the peppers, pasta and parsley leaves into a warmed bowl.  Give them a good toss together, then add a little of the pasta cooking water and a few good glugs of extra virgin olive oil to coat the pasta nicely.  Serve straight away, sprinkled with the rest of the parmesan.
Source - unknown.