in Italy

Rigatoni with peppers

updated

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Ingredients for 4 servings:

  • 2 bell peppers, red and yellow
  • 2 garlic cloves
  • 400g rigatoni
  • some salt and pepper, freshly ground
  • 6 tbsp olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Halve the bell peppers, remove the ribs and seeds, and wash. Cut into very fine strips, approximately 3 cm long. Peel the garlic and slice very thinly. Cook the pasta in salted water until al dente, drain well, and let it wilt. Meanwhile, fry the bell pepper strips and garlic slices in a pan with hot olive oil and season generously with salt and pepper. Serve the vegetables with the pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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