Slow-cooked peppers are to die for.
When you slow cook a bunch of sliced up peppers and red onions, magic happens. This pasta peperonata has certainly made it to my favourite pasta list. The peppers softened first and joined later by the red onions, were almost syrupy sweet. A generous splash of balsamic vinegar cuts through the sweetness and gives the sauce a full, rounded flavour.
The penne that I used in place of the recommended rigatoni, were well coated in the delicious sauce. All cheesy, gooey and irresistibly good. So good both hubby and I overate…again.
adapted from ‘Jamie’s Dinners’
• 2 red peppers, deseeded and sliced
• 2 yellow peppers, deseeded and sliced
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 2 red onions, peeled and finely sliced
• 2 garlic cloves, peeled and grated
• 2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
• 2 tablespoons red wine vinegar or balsamic vinegar
• 2 handfuls of grated Parmesan cheese
• 500g rigatoni, penne or spaghetti
Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper. Place a lid on, and cook slowly for 15 minutes until softened. (This slow-cooking process is what creates the pepper magic, so be patient – go watch TV or something while you wait.)
Add the onion and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan.
Have a little taste, and season with a bit more salt and pepper. Add the vinegar – it will sizzle away, so give everything a good toss. Then add one handful of the grated Parmesan.
Stir the cooked pasta through this yummy concoction, drizzle with more olive oil and serve with more of the grated parmesan.
Heaven…on a carb-laden plate.