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Pasta Ai Peperoni (pasta with Sweet Bell Peppers)

  • 3 large sweet bell peppers (1 yellow, 1 red, and 1 orange is prettiest)
  • 1/4 cup very good extra virgin olive oil
  • 2 cloves garlic, peeled and sliced
  • 1/4 teaspoon hot red pepper flakes
  • salt and freshly ground black pepper to taste

Serves 2. Core the peppers and slice them into 1/4" thin strips. If the strips are too long (i.e., not "bite size") then cut them in half. Heat the olive oil in a skillet, but don't let it smoke. Add the peppers and garlic and saute on medium-high heat for 2-3 minutes. Reduce heat to low and add hot pepper flakes, salt, and pepper. Simmer until the peppers are soft (about 5 minutes). Serve over hot, tubular pasta (I use home-made rigatoni*). Accompany with fresh, home-made Italian/French bread** to sop up the extra oil and a bottle of red wine you like. Notes: The new hand-cranked Atlas Regina pasta maker makes wonderful home-made tubular pasta. Home-made bread is a must. This should be a crusty, classic loaf of just water, yeast, flour, and salt.

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I love peppers and I love pasta, so this is a no brainer for me! Add a tubular pasta of your choice. I like how the author suggests making your own pasta and also suggests a pasta maker. The author also suggests making a crusty, classic loaf of bread using simple ingredients to accompany the pasta.


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