pasta peperonata

from the Web Chef

feeds four

4 tablespoons (60 ml) extra virgin olive oil
2 red peppers, seeded and sliced
2 green peppers, seeded and sliced
2 yellow peppers, seeded and sliced
3 medium onions, sliced
1 large red onion, sliced
8 - 10 cloves garlic, finely chopped
1/4 cup (60 ml) white wine or water
1 tsp (5 ml) sugar
15 - 20 oil-cured black olives, pitted and
coarsely chopped (optional)
4 tablespoons (60 ml) capers (optional)
Salt and freshly ground pepper to taste
12 - 16 oz (350 - 450 g) pasta of your choice,
cooked according to package directions
parmesan cheese

heat the oil in a large pan over moderate heat.  Saute the peppers, onions, and garlic, stirring frequently, for 5 minutes.  Add the wine or water and simmer covered for 5 minutes.  Stir in the sugar and cook uncovered for 20 minutes, until the mixture is very soft and lightly browned.  Add the optional olives and capers and season with salt and pepper.  Toss with the cooked pasta and serve immediately with Parmesan cheese. 

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posted by sasha on 11 Feb 06 - 6666 views


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