Penne alla Peperonata | Quick Italian Classic
(0)
25 min
Quick
Sezamo
O rețetă italiană clasică și vibrantă, gata în mai puțin de 30 de minute! Pastele penne se îmbină perfect cu un sos dulceag și aromat din ardei căliți, ceapă, usturoi, roșii pasate și busuioc proaspăt, desăvârșite cu parmezan fin.
Ingredients
Preparation method
Preparing the vegetables and cooking the pasta
Peel the yellow onion and slice it thinly. Wash the bell peppers, remove the stems and seeds, then cut them into strips about 1 cm thick. Crush and finely chop the garlic cloves.
Bring a large pot of water to a boil over high heat. When the water boils, add sea salt and the penne pasta. Cook according to package instructions until al dente (approx. 10-11 minutes). Reserve half a cup of the pasta cooking water, then drain the pasta.
Cooking the Peperonata sauce and serving
In a large, deep skillet, heat the extra virgin olive oil over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
Chef's tip
For a mild kick typical of Southern Italy, you can sauté a pinch of dried chili flakes along with the garlic.
The pasta cooking water is starchy and helps the sauce cling perfectly to the penne — always add a few tablespoons if the sauce seems too thick.
15 min
Under an hour
