Linguine alla Peperonata

Name: Linguine alla Peperonata (Linguine with Peperonata)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 5 tablespoons extra-virgin olive oil; 1 onion, chopped; 3 tablespoons chopped fresh parsley, preferably flat-leaf; 1 garlic clove, chopped; 1 small dried chilli, crumbled; 2 red and/or yellow peppers, quartered, cut in 1 cm (½-inch) strips; 2 red and/or yellow peppers, quartered, cut in 1 cm (½-inch) strips; 500 g (1 lb) fresh tomatoes, skinned, or a 397 g can of tomatoes; 500 g (1 lb) fresh tomatoes, skinned, or a 397 g can of tomatoes; salt and pepper; salt and pepper; 375 g (12 oz) linguine

Linguine with Peperonata

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
1 hr 5

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

A peperonata is not unlike a ratatouille, but it has no courgettes or aubergines. It is usually served as an accompaniment to meats, but it also makes one of the best pasta sauces.

Ingredients

5 tablespoons extra-virgin olive oil
1 onion, chopped
3 tablespoons

Europe
Italy
Main course
Starter
Vegan
Pasta
Mediterranean

Method

Heat 3 tablespoons of the oil in a sauté pan, and fry the onion gently until translucent. Add 1 tablespoon of the parsley, the garlic and the chilli and continue to fry for 2 or 3 mi