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Sunday, April 10, 2011

Pasta peperonata (Bell pepper rigatoni) (Italian)

A traditional Italian recipe which we adapted from Jamie Oliver. Light, greatly flavored from all the peppers and Parmesan cheese, this is the stuff to feast upon with no regrets for either the time spent making them or the few calories gained by eating them. We followed the original directions for 4 servings and ended up finishing it... although we're just 2 :). The Stanley Kubrick films we were watching in the meantime, which aren't the most appetizing films out there :P didn't seem to affect our pasta-ravaging spree in any way :). You must make this as soon as possible.

Ingredients (serves 4 - ha!):
  • 2 red peppers
  • 2 yellow peppers
  • 2 red onions
  • 2 garlic cloves
  • 2 tablespoons of red balsamic vinegar
  • 125 g grated Parmesan cheese
  • 2 large tablespoons of sour cream
  • 450 g rigatoni or other giant-penne-shaped pasta
  • 2 tablespoons dried parsley (and a little fresh parsley to decorate)
  • salt and freshly ground pepper to taste
  • extra virgin olive oil

Prepare the bell peppers by washing them. 

Core and de-seed them. Cut each bell pepper in 4, then slice each of the quarters:

When you're done slicing all of them, heat a little oil in a large frying pan and place them all on medium heat:

Stir once in a while and keep frying them slowly for 15 minutes. Meanwhile, boil the pasta according to package instructions:

Cut the red onions into little pieces (after peeling, of course). Make a well in the center of the peppers (so it can touch the pan's surface) and add them:

Cook for 10 minutes, then stir a little to turn the onions, and cook for another 10 minutes. When the onions have softened up, stir everything together and add the sliced garlic cloves:

Also add the dried parsley and mix. Reduce heat to minimum. Drain the pasta and place it in a large serving bowl:

Add half of the Parmesan to the peppers:

Mix together, then throw over the pasta:

Mix well together and add another gurgle of olive oil:

Use the rest of the Parmesan to sprinkle the top of the pasta (on individual serving plates or directly in the bowl, like we did). Also decorate with the fresh parsley:

It's done, dig in! :)

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