Pasta Peperonata

If you were to ask me, what's the best use of bell peppers? I'd have to say it's this impeccable pasta. Peperonata is an authentic Italian sauce made with sweet bell peppers during the summer. It's light, warm and effortless to cook, and I add a dash of spicy to my sauce that elevates the flavours of the bell peppers to deliver a beautiful pasta peperonata. This pasta can be enjoyed with a large gathering or alone comfy on your couch. Either way, it's delicious!

Serves: 3

Ingredients

3 tbsp extra Virgin Olive oil

2 Red bell pepper

1 Yellow bell pepper

1 Garlic head

2 tbsp Olive oil

1.5 tsp Chilli paste

2 tsp dried Basil

¼ cup Heavy cream

¼ cup Pasta water

Salt to taste

⅓ cup grated Parmesan

200g Fusilli

Method

Step 1- Pasta

In a large pot, add water and salt. Bring the water to a boil. Then add your pasta. Keep on heat till the pasta is thoroughly cooked. Drain the pasta reserving ¼ cup of pasta water, and keep it aside.

Step 2

Preheat the oven to 200°c. Cut tomatoes, red bell pepper and yellow bell pepper into whole halves. Cut the root of the garlic bulb. Add the vegetables to a baking tray. Then drizzle olive oil generously. Sprinkle salt over the vegetables. Place in the oven and roast for 45 minutes or till the vegetables are a little charred.

Step 3

Squeeze the garlic bulb into a blender. Add bell peppers and dried basil, and blend into a smooth paste. Pour the paste into a bowl and let it cool to room temperature.

Step 4- Sauce

To a pan, add olive oil and place on the heat once hot. Add chilli paste and cook for 30 seconds. Add the bell pepper paste to the pan and cook the paste till it starts to bubble. Then add pasta water and heavy cream. Mix till smooth and cook the sauce for another 3-4 minutes.

Step 5- Assembly

Add the pasta to the sauce and mix in thoroughly. Cook the pasta for 1-2 minutes on low heat. Then turn off the heat and add parmesan. Mix the in parmesan till fully incorporated. Sprinkle some more parmesan and basil. Serve hot with garlic bread.

Tips

1. Cook the pasta according to the instruction given on the packet.

2. You can char the bell peppers on the direct flame as well.

3. Make sure to let the garlic cool down before squeezing it out.

4. When cooking the paste or sauce, occasionally stir to prevent burning.

5. You adjust the salt and spicy level according to your taste.

6. Make sure to remove the pasta from heat before adding the parmesan.