An easy pasta dish from Jamie Oliver’s ” Jamie’s Dinners”
Ingredients
- 2 red peppers
- 2 yellow peppers
- extra virgin olive oil
- 2 red onions
- 2 cloves of garlic
- 2 handfuls of fresh flat-leaf parsley
- 2 tablespoons red wine vinegar or balsamic vinegar
- 2 handfuls of Parmesan cheese
- 2 heaped tablespoons mascarpone cheese or crème fraîche optional
- 455 g rigatoni penne or spaghetti
Servings:
Instructions
- Deseed and slice the peppers and put them in a large frying pan over a medium heat with a little olive oil and a pinch of sea salt and black pepper. Place a lid on, and cook slowly for 15 minutes until softened- cooking the peppers slowly like this helps to bring out the flavour.
- While the peppers are cooking, peel and finely slice the onion, and peel and grate the garlic. Finely chop the parsley leaves and reserve the stalks.
- Add the onion to the pan and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes, taste, and season with a bit more salt and pepper. Add the vinegar and give everything a good toss.
- Grate the Parmesan and add one handful of the Parmesan and the mascarpone or crème fraîche, if using, and turn the heat down to minimum while you cook the pasta.
- Meanwhile, put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water.
- Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely.
- Serve straight away sprinkled with the remaining parmesan.
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