Paprika pasta

Ingredients for 4 servings:

• 1 onion(s), red
• 2 bell peppers, red and yellow
• 125g mozzarella
• 500 g pasta, penne
• 2 tbsp olive oil
• some salt and black pepper, freshly ground
• some fresh basil for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Peel the onion, halve it, and slice it into thin rings. Halve, trim, rinse, and dice the bell peppers. Drain the mozzarella and dice it as well. Cook the pasta in plenty of boiling, lightly salted water until al dente. Heat the olive oil in a large pan or casserole dish (you’ll need to add the pasta later), then sauté the onion rings and diced bell peppers for about five minutes. Season with a little salt and a few grinds of freshly ground black pepper. When the pasta is cooked, drain it, reserving about 100 ml of the pasta cooking water. Add the pasta and the pasta cooking water to the bell pepper and onion mixture and—if you’re feeling daring—toss everything together. Otherwise, mix everything together using two wooden spoons and fold in the mozzarella cubes. Season the pasta with a little salt and a few grinds of freshly ground black pepper, then garnish with basil and serve with garlic baguette.