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2 tbsp olive oil
4 peppers, deseeded and sliced
2 onions, sliced
2 cloves garlic, chopped
2 red chillies, deseeded and chopped
25g pack fresh basil
300g penne pasta
2 tbsp Cooks’ Ingredients Nonpareille Capers, rinsed
1 tbsp red or white wine vinegar
2 tbsp freshly grated Parmigiano Reggiano
1. Heat the olive oil in a large saucepan and add the peppers, onions, garlic, chillies and half of the basil leaves. Cover with a lid and cook for 25-30 minutes, stirring occasionally until the peppers and onions are very soft.
2. Meanwhile, cook the pasta in a large pan of boiling water according to the pack instructions. Drain and return to the pan.
3. Stir the capers and vinegar into the sauce, then add to the pasta along with the Parmigiano Reggiano and remaining basil leaves. Toss together, divide between bowls and serve.
Typical values per serving:
This recipe was first published in August 2012.