zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Caramelised red pepper penne

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Caramelised red pepper penne

    The secret to this simple Italian classic is to cook the vegetables as slowly as possible so the moisture evaporates and the vegetables become sweet and meltingly tender. 

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 4

    Ingredients

    2–3 tbsp olive oil
    2 onions, sliced
    2 cloves garlic, sliced
    2 red peppers, seeded and sliced
    2 orange peppers, seeded and sliced
    25g pack fresh basil
    300g penne or other pasta shapes
    2 tbsp Parmigiano Reggiano, plus extra to serve
    Juice of ½ lemon
    Chilli flakes, to serve (optional) 

    Method

    1. Heat the oil in a large non-stick frying pan and cook the onion, garlic and peppers with half of the basil leaves over a very gentle heat for 30 minutes, stirring occasionally until very tender and golden brown.

    2. Meanwhile, cook the pasta in a large pan of boiling water according to the packet instructions. Drain loosely and return to the pan.

    3. Stir in the pepper mixture, Parmigiano Reggiano and remaining basil leaves and toss well together. Grind in some black pepper
    and add a good squeeze of lemon juice and chilli flakes, to taste. Divide between four pasta bowls and serve with extra cheese for sprinkling over.
     

    Your recipe note

    Edit your recipe note

    Cook's tip
    Parmigiano Reggiano is not suitable for vegetarians but a sprinkling of finely crumbled feta makes a delicious substitute in this dish. Or leave out the cheese and try adding 2 tbsp capers or coarsely chopped black olives instead. 

    Comments

    Average user rating

    4 stars

    Glossary