Fusilli with peppers and red onions

Ingredients for 4 servings:

• 450 g bell pepper(s), red and yellow
• 9 tbsp olive oil
• 1 large red onion, thinly sliced
• 2 cloves garlic, finely chopped
• 400 g fusilli
• Salt and pepper, black, freshly ground
• 3 tbsp parsley, flat, finely chopped
• 3 tbsp Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

quick and tasty

Halve the peppers. Remove the seeds, stems, and white ribs. Grill in the oven for 15 minutes, until the skin is blackened. Remove and let rest for 5 minutes. Then remove the skin and slice the peppers into thin strips. Bring a large pot of water to a boil. Add the salt and pasta to the boiling water and cook until the pasta is “al dente.” Meanwhile, heat the oil in a large pan and fry the onions for 5-8 minutes until browned. Add the peppers to the onions and mix. Add 3 tablespoons of the pasta water. Season with salt and pepper, and stir in the parsley. Drain the pasta and let it drain, then add it to the pan with the vegetables. Stir everything together and simmer for 3-4 minutes over medium heat. Serve with the Parmesan cheese on the side.