Return to Main Recipes Page/Return to Home Page

Penne Peperonata (D/P, TNT)
Source: Unknown
Serves: 4 to 6

3 tbsp. olive oil
6 to 9 red, green, and/or yellow bell peppers (capsicum), seeded and thinly sliced
2 medium onions, thinly sliced
1 large red onion, thinly sliced
8 to 12 cloves garlic, finely chopped
1 tsp. dried oregano
1 tsp. fennel seeds
1 tsp. sugar
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
12 to 16 oz. (340 to 450g) penne or pasta shape of your choice, cooked according to package directions
Freshly grated Parmesan cheese (optional)

Heat the oil in a large skillet over moderate heat. Sauté the peppers, onions, and garlic until tender, about 5 minutes.

Add the oregano, fennel seeds, sugar, salt, pepper, optional red pepper flakes, and cook uncovered over low heat until the mixture is very soft and lightly browned, about 20 minutes.

Serve over penne, garnished with cheese if desired.

Posted by Dotty B., Z'L

Nutritional Info Per Serving: N/A