Half-sleeve pasta with bell peppers and zucchini

Here’s the recipe for half-sleeve pasta (a type of pasta similar to penne but shorter) with bell peppers and zucchini, a colorful and tasty dish that combines the sweet flavor of the peppers with the freshness of the zucchini.

Ingredients

• 320 g of half-sleeve pasta
• 2 bell peppers (red and yellow for a more colorful dish)
• 2 medium zucchinis
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil (a handful of leaves)
• Grated Parmesan cheese (optional)
• Chili pepper (optional)

Preparation

1. Start by washing the bell peppers and zucchinis. Dry them and cut them into pieces about 1 cm wide.
2. Take a large pan, pour a drizzle of extra virgin olive oil and the peeled garlic (you can also crush it slightly to enhance its flavor).
3. Once the garlic is golden, remove it and add the bell peppers to the pan. Cook for about 5 minutes.
4. Add the zucchinis and continue cooking for about another 10 minutes over medium heat, stirring occasionally. If you like, you can add a small piece of chili pepper to give the dish a bit of spice.
5. Meanwhile, bring a pot of salted water to a boil and cook the half-sleeve pasta according to the manufacturer’s instructions for al dente.
6. Drain the pasta and add it to the pan with the bell peppers and zucchinis. Toss everything in the pan for a few minutes to flavor the pasta well.
7. Turn off the heat, adjust salt and pepper and add the hand-torn fresh basil to prevent it from blackening.
8. Plate and, if desired, sprinkle with grated Parmesan cheese before serving.

Curiosity

Half-sleeve pasta is a pasta shape named for their form, which indeed resembles the sleeves of a shirt cut in half. This shape is perfect for holding the dressing inside the tube, ensuring a rich and flavorful bite.

Enjoy your meal!