Peperonata Pasta

As a child, I wasn’t a fan of bell peppers. My grandmother often prepared strips of pepper sprinkled with salt as part of a travel snack. Since we lived far from much of our extended family, long journeys were not uncommon. As everyone knows, food always tastes better on the road — and that’s how bell peppers became one of my favorite vegetables.

I “discovered” this pasta recipe with bell peppers among Jamie Oliver’s recipes. It’s a fantastic dish: meat-free, yet wonderfully satisfying. I love meals where different flavors meld together. Few ingredients, simple preparation, and such a delicious result.

Ingredients

• 2 red bell peppers

• 2 yellow bell peppers (I used one green)

• Olive oil

• Salt, pepper

• 2 red onions (I used a regular onion)

• 2 garlic cloves (I used 3, and it turned out great)

• 2 handfuls of parsley (leaves chopped separately, stems kept whole)

• 2 tbsp balsamic vinegar or red wine vinegar

• 2 handfuls grated Parmesan

• 2 heaping tbsp mascarpone or crème fraîche (or a mix of thick sour cream and cream)

• 455 g pasta of your choice (spaghetti, rigatoni, penne, etc.)

Instructions

1. Remove the seeds and white parts from the peppers. Cut into cubes or strips. Heat 2–3 tbsp of olive oil in a pan and add the peppers. Season with salt and pepper. Cover and simmer on low heat for about 15 minutes.

2. Peel and slice the onions (half rings or thin strips) and add them to the peppers. Continue to cook on low heat for another 20 minutes.

3. Bring salted water with a little olive oil to a boil for the pasta. Cook the pasta according to package instructions.

4. Add the garlic and parsley stems to the pan with the peppers and onions. Stir and simmer for no more than 3 minutes. Taste and adjust seasoning with salt and pepper if needed. Add the vinegar and stir quickly. Sprinkle in half the Parmesan and add the mascarpone or crème fraîche. Stir and heat gently until the pasta is ready.

5. Drain the pasta, reserving a little cooking water. Transfer the sauce, pasta, and chopped parsley leaves to a large bowl and mix. Add a splash of the reserved pasta water and drizzle with olive oil. Sprinkle with the remaining Parmesan and serve immediately.