This Penne with Peppers recipe is pretty amazing. I’ve made it twice now and just continue to be impressed. It’s really simple, only takes a half hour and doesn’t leave me with that fat food-baby feeling at the end of the meal. Don’t get me wrong, it’s definitely filling, but not in the guilty way that true sauce based pastas sometimes are.
1/2 medium yellow onion
3 tablespoons butter
1 red bell pepper
1 yellow bell pepper
1 1/2 pounds fresh, ripe tomatoes
1 pound penne (I use whatever is lying around — like fusilli or spaghetti)
8-10 fresh basil leaves
1/3 cup freshly grated Parmigiano-Reggiano
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
- Peel and finely chop the onion. Put it with the butter in a 12” skillet and place over medium heat. Sauté until the onion turns to a rich golden color, about 5 minutes.
- While the onion is sautéing, peel the peppers, core, and seed them. Cut away any white pith inside the peppers and cut into 1” squares. When the onion is ready, add the peppers and season lightly with salt. Raise the heat to medium high and sauté until they are mostly tender and begin to brown lightly, about 10 minutes.
- While the peppers are cooking, peel the tomatoes and coarsely chop them. When the peppers are ready, add the tomatoes and season lightly with salt. Cook until the tomatoes have reduced and the liquid they release has evaporated, about 10 more minutes.
- After the tomatoes have cooked for about 5 minutes, coarsely chop the basil and add it to the pan. Add about 2 tablespoons salt to the boiling pasta water, put in the penne, and stir well. Cook until al dente.
- When the pasta is done, drain it well, toss it with the sauce and the freshly grated Parmigiano-Reggiano, and serve at once
via Giuliano Hazan