0 0
Pasta Peperonata

Share it on your social network:

Or you can just copy and share this url

Ingredients

2 Red Peppers deseeded and sliced
2 Yellow Peppers deseeded and sliced
Extra Virgin Olive Oil
Sea Salt
Freshly Ground Black Pepper
2 Red Onions peeled and finely sliced
2 Cloves Garlic
1 Handful Fresh flat-leaf parsley peeled and grated
1 Handful Fresh Basil
2 Tsp Balsamic Vinegar
2 Handfuls Parmesan Cheese Grated
2 Tsp Mascarpone Cheese
500g Spaghetti

Pasta Peperonata

  • Medium

Ingredients

Directions

Share

Steps

1
Done

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. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.

2
Done

Add the onion and cook for a further 20 minutes. Then add the garlic and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar, then add one handful of the grated Parmesan and the mascarpone if you are using it and turn the heat down to minimum while you cook the pasta.

3
Done

Drain pasta and toss through peppers add a little cooking liquid if needed then add all the herbs and place in a serving bowl, add some more olive oil and some more grated parmesan and serve.

The Cafe

previous
Beef and Blue Cheese Burgers
next
WOOP Guest Chef: Jeff Shute’s caramelised shallot and mushroom butter steaks with rosemary and garlic roast potatoes
previous
Beef and Blue Cheese Burgers
next
WOOP Guest Chef: Jeff Shute’s caramelised shallot and mushroom butter steaks with rosemary and garlic roast potatoes