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3 tbsp olive oil (approx. 2–3 tbsp)
2 onions, sliced
2 garlic cloves, sliced
2 red peppers, seeded and sliced
2 orange peppers, seeded and sliced
25g fresh basil
300g penne or other pasta shapes
2 tbsp Parmigiano Reggiano, plus extra to serve
½ Juice of lemon
Chilli flakes, to serve (optional)
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.
Meanwhile, cook the pasta in a large pan of boiling water according to the packet instructions. Drain loosely and return to the pan.
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.
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.
And to drink...
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find. A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
Typical values per serving when made using specific products in recipe
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