Name: Penne with Peppers, Fresh Tomato, and Basil (Penne ai Peperoni e Pomodoro Fresco)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 red bell pepper; ½ medium yellow onion; 1 pound penne (fusilli or a wide egg noodle such as pappardelle or tagliatelle are also good); 8–10 fresh basil leaves; ⅓ cup freshly grated Parmigiano-Reggiano; 3 tablespoons butter; 1½ pounds fresh, ripe tomatoes; 1 yellow bell pepper; Salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

I often make a risotto with red and yellow peppers, tomatoes, and basil whose enticing colors and aroma make it one of my family’s favorites. As a pasta dish, with its fresh and fragrant combination of flavors, it becomes a great light summer meal.

Ingredients

½ medium yellow onion
3 tablespoons butter
1 red bell pepper

Europe
Italy
Main course
Summer
Vegetarian
Mediterranean

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel and finely chop the onion. Put it with the butter in a 12-inch skillet and place over medium heat. Sauté until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing, peel the peppers, core, and seed them. Gut away any whit

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