Pasta ai peperoni

Bell pepper pasta is a simple, flavorful, and colorful dish, perfect for a summer lunch. Here’s how to prepare it:

Ingredients

• 320g of pasta (penne or spaghetti work well)
• 2 bell peppers (red and yellow for a more colorful dish)
• 1 clove of garlic
• Extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Fresh basil (optional)
• Salted ricotta or grated pecorino cheese to garnish (optional)

Preparation

1. Wash and clean the bell peppers by removing the seeds and the inner ribs, then cut them into strips or cubes, as preferred.
2. In a large pan, heat some extra virgin olive oil and sauté the garlic until it becomes golden, then remove it.
3. Add the chopped bell peppers to the pan and cook over medium heat for about 10-15 minutes, until they soften. Season with salt and pepper to taste.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions to achieve the desired consistency (al dente is ideal).
5. Drain the pasta, reserving some of the cooking water, and transfer it to the pan with the bell peppers. If needed, add a little of the reserved cooking water to create a slightly creamy sauce.
6. Stir everything well so that the pasta becomes well-flavored.
7. (Optional) Garnish with fresh basil leaves and a sprinkle of salted ricotta or grated pecorino cheese for a final touch of flavor.

If you want a richer Italian variation, you can add salted anchovies, previously desalinated, to the bell pepper sauté. They will dissolve during cooking, enriching the dish with a more intense flavor.

Curiosity

Bell pepper pasta is a great example of how Italian cuisine can enhance the flavor of vegetables through simplicity. In many regions of Italy, we find variations of this dish that include the addition of tomato, for a touch of acidity and color, or of black olives for a contrast in flavors.