Rigatoni alla Peperonata | Quick Italian Classic with Sweet Peppers and Olives
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25 min
Quick
Sezamo
O mâncare rapidă de inspirație italiană, gata în doar 25 de minute: paste rigatoni al dente învăluite într-o peperonata aromată din ardei gras roșu rumenit la tigaie, ceapă roșie dulce, roșii cherry zemoase, măsline negre și busuioc proaspăt, desăvârșită cu parmezan fin.
Preparation method
Ingredient preparation
Stem, deseed, and core the bell peppers, then cut them into thin, uniform strips. Thinly slice (julienne) the red onion, and thinly slice the garlic cloves. Cut the cherry tomatoes in half.
Cooking the peperonata sauce
In a large, deep skillet, heat the extra virgin olive oil over medium heat. Add the red onion and bell pepper strips along with a generous pinch of sea salt. Sauté the vegetables for 10-12 minutes, stirring occasionally, until the peppers soften nicely and begin to caramelize slightly at the edges.
Add the sliced garlic and chili flakes, cooking for 1 minute until fragrant. Add the halved cherry tomatoes and pitted black olives. Let the sauce simmer over medium-low heat for 5-6 minutes, gently crushing a few tomatoes with the back of a wooden spoon to release their sweet juices.
Chef's tip
The secret to a delicious peperonata: sauté the peppers over medium-low heat, giving them time to release their natural sugars and become sweet and tender without scorching.
Pasta water is essential: the starch in it combines with the olive oil and tomato juices, creating a glossy, creamy sauce that clings impeccably to the rigatoni.
15 min
Under an hour
