Pasta peperonata

Ingrédients

• 14 oz (400 g) dry pasta (any type)
• 2 large (680 g) bell peppers (yellow and red) (seeded and cut into strips)
• 1 2/3 cups (400 g) plain tomato sauce
• 1 1/3 cups (150 g) white or golden onions (finely sliced)
• 1/2 cup (100 g) black olives (whole and pitted)
• 3 Tbsp capers (rinsed)
• basil leaves
• 1 1/2 tsp dried oregano
• 4 Tbsp (45 g) extra virgin olive oil
• salt & pepper (to taste)

Préparation

1. 1

   In a large sauté pan heat the olive oil over medium heat. Add peppers and sprinkle with a pinch of salt, then sauté for about 8-10 minutes.

2. 2

   Stir in onions and keep cooking until softened (about 4 minutes). Add garlic and cook until fragrant.

3. 3

   Cover with a lid, turn heat to the minimum and cook for 8-10 minutes or until peppers are al dente.

4. 4

   Turn the heat to medium high then pour tomate sauce, 1 cup of water, olives and capers. Season with oregano, salt and pepper.

5. 5

   Bring to simmer, low the heat and let it cook -stirring every now and then- until peppers are soft and the sauce has been reduced into a thick stew (30-40 minutes). *add one more cup of water if needed*

6. 6

   Turn off the heat and let it sit while you cook the pasta.

7. 7

   Fill a large pot with water and bring to a boil. Add salt and cook pasta al dente (check the package instructions).

8. 8

   Add basil, then pasta. Grate some parmigiano reggiano on top then give it a good mix until pasta is evenly coated with sauce.

9. 9

   Serve immediately sprinkling more grated parmigiano cheese.