| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg2, Vegetarian |
4 |
servings |
INGREDIENTS
| 3 |
sm |
Yellow and red peppers |
| 4 |
|
Ripe tomatoes; preferably plum |
| 1 |
|
Red onion |
| 2 |
|
Peperoncino |
| 2 |
tb |
Olive oil; (2 to 3) |
|
|
Bay leaves |
|
|
Salt and pepper |
| 4 |
oz |
Dried pasta; such as penne |
|
|
; rigate |
| 4 |
oz |
Pistachio nuts |
| 4 |
tb |
Freshly grated Parmesan cheese |
INSTRUCTIONS
1. Cut the peppers in half, discard the core and seeds and cut flesh into
bite size chunks.
2. Put the tomatoes in a bowl. Cover with boiling water for about 40
seconds then plunge into cold water. Peel off the skins and chop the flesh.
Chop the onion. Crush the peperoncino.
3. Heat the oil in a medium saucepan, add onion and peppers and fry until
softened. Add the peperoncino, tomatoes, bay leaves, salt and pepper. Cover
and simmer for 20 minutes.
4. Meanwhile, cook the pasta in plenty of boiling salted water for about
10 minutes.
5. Chop the pistachio nuts. When the sauce is cooked, stir in the nuts and
adjust the seasoning.
6. Drain the pasta, stir in the sauce and serve with Parmesan cheese.
Converted by MC_Buster.
NOTES : Serve this dish as a starter or part of a main course.
Converted by MM_Buster v2.0l.
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