Main Course, Pasta & Rice, Recipes, Vegetarian
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Penne with Bell Peppers Roman Style

I had two lovely yellow bell peppers in my fridge. After four days of racking my brains to come up with a mind blowing recipe, I chickened out. I could not see them go to waste for my lack of creative genius. Thanks to the gazillion cook books I own, (yes, I am cookbook cuckoo!) finding a recipe was a breeze. I would like you to believe that I put in considerable amount of effort picking and choosing just the right recipe, but the truth is I like a good gamble. So I closed my eyes and put my finger on the peppers list in the index! I give you here – Pasta with Peppers Roman Style. The Roman bit is because I had a crush on Julius Caesar. Ok, am playing with you now! Traditionally, tiny black wrinkled olives grown in the Lazio region of Italy are used in this roman dish. But I used Spanish olives. Oops! Don’t declare a war till you’ve tried it. iBuen Apetito!
Penne with Peppers Roman Style
Prep time: 15 mins
Cooking time: 35 mins
Serves: 4
What you need:
1/3 cup Olive oil
1 Onion, finely chopped
1 cup Black Olives, pitted and coarsely chopped
400gms canned chopped Tomatoes, drained/ 500gms Tomatoes, blanched and chopped
2 Yellow/ Red Peppers, seeded and cut into thin strips
Salt and pepper
350gms dried Penne/ Fettucine
Freshly grated Parmesan cheese to serve
What to do:
Heat the olive oil in a large heavy bottomed pan. Add the onion and cook over low heat, stirring occasionally, for 5 mins or until softened. Add the tomatoes, bell peppers and olives. Saute for 5 mins. Season to taste with salt and pepper. Cover and let simmer over very low heat for 25 mins. Stir occasionally.
Meanwhile bring a large heavy bottomed pan of lightly salted water to a boil. Add the pasta return to a boil and cook according to instructions on the packet. Penne must be tender but with a bite. Drain ad transfer to a serving dish.
Spoon the sauce onto the pasta and toss well. Sprinkle generously with the parmesan and serve immediately, with extra grated parmesan.
Note: Green bell peppers are not recommended in this recipe as they are a little too sharp and do not provide enough contrast with the saltiness of the olives.

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