A simple midweek pasta supper for using up those multi-pack peppers. It reminds us of summer and Italy.
Wine suggestion: a great match with Cabernet Franc. The bell pepper, inky and pencil shaving character really compliments the flavours in this simple dish. A favourite of our is the Ch du Hureau from Saumur. Their “Tuffe” a youthful Cab Franc is a gem that regularly makes its way onto our wine rack. If you want to stick with Italian a 100% Sangiovese would make an excellent choice too.
Pasta Peronata – serves 4 (easily halved)
- 2 red peppers, sliced
- 2 yellow peppers, sliced
- 2 red onions, finely sliced
- 2 cloves garlic, grated or crushed
- 2 handfuls fresh flat-leaf parsley, leaves finely chopped and stalks reserved
- 2 tbsp balsamic vinegar
- 2 handfuls grated Parmesan cheese
- 2 heaped tablespoons mascarpone cheese or crème fraîche (optional – we don’t usually add this unless we have some already)
- 500g rigatoni or penne pasta
Put the peppers into a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper. Cover with a lid, and cook gently for about 15 minutes until softened. Add the onion and cook for a further 20 minutes. Then add the garlic and parsley stalks and cook, stirring, for about 3 minutes. Season to taste. Add the vinegar, then add a handful of the grated Parmesan and the mascarpone or crème fraîche if you are using it and turn the heat down to minimum while you cook the pasta.
Cook the pasta according to the instructions on the pack. Reserve a little of the cooking water before draining. Toss the peppers, pasta & chopped parsley in a large warm bowl. Add a bit of the reserved pasta water and a splash of good olive oil to coat the pasta. Serve with the rest of the Parmesan.
(Original recipe by Jamie Oliver).