Recipe Archives->Pasta->Pasta Bell Peppers

Pasta ai Peperoni (Pasta with sweet bell peppers)
Serves 2 

3 large sweet bell peppers (1 yellow, 1 red, and 1 orange is prettiest)
1/4 cup very good extra virgin olive oil
2 cloves garlic, peeled and sliced 
1/4 teaspoon hot red pepper flakes 
salt and freshly ground black pepper to taste 

Core the peppers and slice them into 1/4" thin strips. If the strips
are too long (i.e., not "bite size") then cut them in half.

Heat the olive oil in a skillet, but don't let it smoke. Add the
peppers and garlic and saute on medium-high heat for 2-3 minutes.
Reduce heat to low and add hot pepper flakes, salt, and pepper.
Simmer until the peppers are soft (about 5 minutes).

Serve over hot, tubular pasta (I use home-made rigatoni). Accompany
with fresh, home-made Italian/French bread to sop up the extra oil
and a bottle of red wine you like.

Notes: The new hand-cranked Atlas Regina pasta maker makes wonderful
home-made tubular pasta.

Home-made bread is a must. This should be a crusty, classic loaf
of just water, yeast, flour, and salt.

Printable version: pasta-bell-peppers.txt.