Sep 15, 2012

Penne with Peppers, Fresh Tomatoes and Basil


I love going to the farmer’s market to buy fresh produce which I can immediately use for easy stir-fries or pasta dishes. Usually, I would buy some fresh ripe tomatoes, colorful peppers and fresh herbs which I love to use in making fresh pasta sauce. While browsing the internet, I chanced upon this recipe - Penne Pasta with Peppers, Tomatoes and Basil from Giuliano Hazan’s Thirty Minute Pasta. Since I had the ingredients needed for the dish, I began to work on it and simply adapted it to what has now become a favorite summer pasta dish.
According to Hazan, it makes a difference if you peel the peppers before you use it as it removes the bitterness coming from its skin and brings out its sweetness. I followed his advice and it was spot on. I also peeled the tomatoes as recommended by him and the result is a really juicy yummy tomato sauce.



This is such a simple dish but really big on flavor. Unbelievably delicious!
Ingredients
  
1 Tbsp olive oil
3 Tbsp butter
4-5 garlic cloves, minced
1 medium onion, chopped
2 bell peppers (red & yellow), peeled, seeded, cut lengthwise into thin strips, then minced
1 1/2 lbs ripe tomatoes (about 2 beefsteak tomatoes or your fave one), peeled and chopped
10 fresh basil leaves, coarsely chopped
Salt and freshly ground pepper, to taste
Penne or any pasta of your choice
Parmesan cheese to pass around
Procedure

Cook the pasta according to package directions while making the sauce.
Heat the oil in a skillet. Add the butter and let it melt, don’t let it burn. Once the butter has sizzled and melted, add the garlic and cook for about a minute. Add the onion and sauté until it’s soft about 4-5 mins. When the onion has softened, add the peppers and season with a little salt. Cook for about 8-10 mins or until fully tender. Stir in the tomatoes and continue to sauté for another 10 mins until the tomatoes have reduced and the liquid released has dried up a bit. Halfway through, stir in the chopped basil.
When almost done, season with salt and freshly ground pepper. Add the freshly cooked pasta of your choice to the sauce and mix until the pasta is fully coated. Serve immediately with parmesan cheese on top. Oh, yum!

If you wish to print the recipe, there's a print-friendly icon at the end of the post. Click on the "remove images box" for easy printing.



If you like what you see and would like to receive recipe updates, feel free to join our site or like us on Facebook. Thanks for visiting!
Share:

12 comments

  1. Such a simple delightful recipe! Love recipes like this that are quick to make on a weeknight!

    ReplyDelete
    Replies
    1. It's surprisingly delicious too and many have tried and love this! Thanks, Sandhya!

      Delete
  2. Awesome!!! Pinning and now following via GFC:)))

    ReplyDelete
    Replies
    1. Thanks for joining Manila Spoon and for sharing this over at your Facebook page. Appreciate it, Evelyn!

      Delete
  3. Just a quick note to let you know that I pinned this and my pinterest page is going crazy with repins!! Awesome job on this dish!!!
    Hugs

    ReplyDelete
    Replies
    1. So very kind of you to pin it, Evelyn. Grateful for your kind share! :-)

      Delete
  4. Abby, I planned on making this for dinner tonight after you posted it today. I bought the ingredients this afternoon, but didn't arrived home after my son's baseball game until 7 pm - facing feeding my starving brood. This recipe saved me from mutiny in the kitchen! To save even more time, I brought a large pot of salty water to boil, but before I used it for the pasta, I threw in the tomatoes and peppers (whole. After a few minutes of boiling, I could see the skins breaking, and using a slotted spoon, I removed them from the water then added the pasta to cook. I was able to peel the skins right off, and as an added benefit, they were partially cooked. After sauteing the garlic and onions, I added the chopped partially-cooked veggies and basil, and cooked per the recipe. I drained the cooked pasta- saving about 3/4 cup of the salt water - added the veggies, tossed, adjusted for taste and consistency, plated, and topped with grated Parmesan. I am a hero thanks to this recipe!

    ReplyDelete
    Replies
    1. What a wonderful story Terese! Glad it worked for you! Thanks for trying it. :-)

      Delete
  5. Your little girl is so cute in that first photo

    ReplyDelete
    Replies
    1. She is a darling, I feel so blessed. Thanks, Carla.

      Delete
  6. Thanks for this. Fixing for supper....nice thing is I have all of it growing in the garden....just have to run out and pick the tomatoes and peppers and pinch off some basil. Looking forward to tonight. Was wondering what to fix. So glad I looked at your page.

    ReplyDelete
    Replies
    1. Wonderful! That's good to know! Hope you enjoy it. :-)

      Delete

© Manila Spoon | All rights reserved.
Blogger Template created by pipdig