Rigatoni with Summer Vegetables and Italian Fontina

Name: Rigatoni with Summer Vegetables and Italian Fontina
Yield: Makes 4 Main-Course Servings
Ingredients: 1 tablespoon olive oil; 1 red onion, cut into slivers; 1 medium red (bell) pepper, cored, seeded (Bell Pepper Basics), and cut into slivers; 1 pound dried rigatoni or penne; Salt, to taste; 3 tablespoons chopped fresh basil or parsley; 3 large (or 4 medium) ripe tomatoes, peeled, cored, seeded (Tomato Basics), and cut into ¾-inch dice; freshly ground black pepper, to taste; ⅓ cup freshly grated Parmesan cheese; ⅔ cup ¼-inch diced Italian fontina or mozzarella cheese; 2 scallions (white and green portions), trimmed and sliced; Pinch of dried red pepper flakes; 2 garlic cloves, thinly sliced; 1 small yellow bell pepper, cored, seeded, and cut into slivers

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

If you have fresh herbs on hand, add a sprinkling of thyme, oregano, and/or chervil along with the basil.

Ingredients

Salt, to taste
1 tablespoon olive oil
1 red onion, cut into slivers
1

Supper
Main course
Dinner
Summer
Vegetarian

Method

Bring a large pot of water to a boil for the pasta. Add a little salt.
Meanwhile, heat the oil in a nonreactive large nonstick skillet over medium-high heat. Add the onion, red and yellow bell peppers, pepper flakes, and a sprinkling of salt. Cover and sweat (or cook) for 3 minutes. Uncover and cook, tossing with a wooden spoon, until the vegetables are crisp-t