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Ingredients
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fusilli - 200g
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large red and yellow peppers - 1 for
each
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large red onion - 1, sliced
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garlic - 1 clove, crushed
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fresh parsley - 2 tbsp, chopped
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ground black pepper and salt
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olive oil - 3 tbsp
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Parmesan cheese - grated, to serve
Method
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Grill the peppers until they are
black and blistered on all sides. Remove, put in a paper bag and
set aside for few minutes.
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Then, peel and cut the pepper into
strips, remove the stems and seeds.
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Bring a pan of salted water to the
boil, add the pasta and cook until the pasta is tender.
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Heat the oil in a frying pan, add
onion and cook over moderate heat until it is translucent. Stir
in the garlic and cook for few minutes more.
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Add in the peppers and 2 tbsp of
the pasta cooking water, season with pepper and salt, and the
parsley.
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Drain well the pasta, pour into
the pan with the vegetables and cook over moderate heat for 5
minutes, stirring constantly to mix into the sauce. Serve with
the Parmesan passed separately. Serves 2.
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