Pasta Peperonata
40 min.
6
12
CAPPELLO BIANCO CONCHIGLIE RIGATE
500 g
Red bell peppers
2 pcs.
Tomatoes
2 pcs.
Onion
1 pc.
Fresh basil
10-15 leaves
Salt and freshly ground black pepper
to taste
Olive oil
3 tbsp.
Parmesan cheese
100 g
Mozzarella cheese
150 g
PREPARATION:
- Boil pasta until al dente for 13 minutes in salted water in a large saucepan.
- While cooking the pasta, heat the olive oil in a thick bottom saucepan on low heat. Dice the onion and fry until brown.
- Increase the heat to medium and add the striped red sweet pepper. Roast for 5 minutes, stirring. Cut tomatoes into cubes and add to pepper and basil. Cook for 8 minutes, stirring constantly.
- Drain the water and add pasta to the sauce.
- Finely grate the Parmesan and dice the mozzarella. Add to pasta and sauce and mix well.
- Season with freshly ground black pepper and serve hot. Buon appetito!