Pasta alla Peperonata (4 servings)
- Pasta ¾ lb (320 g)
- Yellow peppers 1
- Red peppers 1
- Yellow onions 1 - small
- Tomato puree 1 cup (230 g)
- Cluster tomatoes 3 - large
- Vegetable broth 2 cups (500 ml)
- Oregano 1 tsp (5 g)
- Extra virgin olive oil 3 tbsp (45 ml)
- Salt to taste
- Ground black pepper 1 pinch
- Basil, a few leaves
- Salted ricotta 2 tbsp (40 g) - or pecorino
First, prepare the peperonata sauce: wash and clean peppers and cut into strips, then cut onion into cubes (brunoise).
Put in a non-stick pan 2 tablespoons of extra virgin olive oil, peppers and chopped onion and leave to brown for a few minutes over high heat.
Add 2 ladles of broth, cover the pot with a lid and cook for 20 minutes on a moderate heat. Make sure the sauce does not dry out too much (add another ladle of broth if necessary).
After the 20 minutes indicated above, add the diced tomatoes, the tomato puree, and the oregano. Mix well and continue cooking for another 10 minutes with the lid on.
Continue cooking without a lid until the sauce has reduced a little (about 1-2 minutes).
Turn off and adjust with salt and pepper to taste.
Bring a pot with plenty of salted water to boil. Cook pasta “al dente” following times indicated on the package (for “al dente” pasta, drain the pasta 2 minutes before the indicated time).
Drain pasta and put directly into the pot with peperonata sauce.
Add a drizzle of extra virgin olive oil, mix and garnish with grated salted ricotta or Pecorino.