Spaghetti ai Peperoni

• 4 tablespoons (4 X 15 ml spoon) olive oil
• 1 medium-size onion, sliced finely

Peppers give character to any dish and their colours are beautiful mixed with pasta. The best way to prepare red and yellow peppers is to grill them until the skin becomes charred and blistered. Then with wet fingers peel off as much skin as you can and wipe dry with kitchen towelling. If peppers are peeled they need less cooking and are much more digestible. Green peppers are less fleshy and s