Easy Pasta Peperonata
By January 27, 2014Published:
Pasta is one of those dishes that you can always cook from those things that you have in your cupboard and fridge. I, for example, really enjoy a good tomato pasta so I always have a bunch of tins with chopped tomatoes. With them I always can prepare a tasty meal in much less than an hour. For example, when I also have a good large red bell pepper I can cook Pasta Peperonata for me and my wife in half an hour.
- Serves: 2 Servings
- Cook: 30 mins
- 1 large red bell pepper
- 1 tin chopped tomatoes
- 1-2 cloves garlic
- 1 tbsp red wine vinegar
- 160 grams penne (or some other pasta)
- lug olive oil
- grated Parmesan
- First of all deseed and finely dice a pepper. Cook it in a large pan on a medium-low heat with a lug of olive oil for about 15 minutes stirring regularly.
- Peel and finely slice a clove or two of garlic. Add it to the pan and fry for 1 minute.
- Then add 1 tablespoon of red wine vinegar and a tin of chopped tomatoes. Bring to the boil, then reduce to a gentle simmer for 15 minutes.
- Meanwhile, cook dried penne according to package instructions and drain, reserving some of cooking water.
- Season the sauce then toss the pasta though it, loosening with cooking water if needed. Serve with a grating of Parmesan cheese.