Penne with Peppers, Fresh Tomato, and Basil

Penne ai Peperoni e Pomodoro Fresco

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

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

Method

  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. 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.
  3. While the onion is sautéing, peel the peppers, core, and seed them. Gut away any whit