Penne with Yellow Peppers and Tomatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 1/2 tablespoons extra-virgin olive oil |
2 large garlic cloves, minced |
2 large yellow bell peppers--quartered, peeled and thinly sliced lengthwise |
one 35-ounce can italian peeled tomatoes, drained and chopped |
salt and freshly ground pepper |
1 pound penne |
freshly grated parmigiano-reggiano cheese, for serving |
Directions:
1. In a large skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over low heat until golden, about 2 minutes. Add the bell peppers and cook until tender, about 10 minutes. Add the tomatoes and cook over moderate heat until thickened, about 5 minutes. Season with salt and pepper and keep warm.
2. Cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the penne and return it to the pot. Add the sauce to the pasta along with the remaining 1/2 tablespoon of olive oil and toss to coat. Season with salt and pepper and transfer to a warmed bowl. Serve at once, passing the cheese separately.
3. Wine Recommendation: The sweet yellow peppers and tart tomato sauce in this simple pasta dish need the contrast of a crisp white with some herbal character. Consider a California Sauvignon Blanc, such as the 1997 Groth or the 1997 Silverado.
|
|