Serve as a main in a bowl with a sprinkle of Parmesan cheese or as a side dish next to a piece of poached fish.
Ingredients
3 tablespoons olive oil
5 garlic cloves
1 red pepper, sliced into strips
1 orange pepper, sliced into strips
1 yellow pepper, sliced into strips
1 teaspoon salt
Pepper to taste
1 pound fettuccine
Instructions
Mince 2 of the garlic cloves and slice the remaining 3 into thin slivers. Heat oil in a medium sautépan over low heat. Add garlic and peppers. Cover pan, and cook, stirring frequently, until peppers soften and start caramelizing, about 40 minutes. Season with salt and pepper.
Meanwhile, cook pasta according to package instructions. Do not drain. Using a slotted spoon, add the pasta, a little at a time, into the saute pan, until all the pasta is transferred. It’s fine, even recommended, if a bit of the pasta water makes it into the peperonata pot. Combine the pasta and the peperonata. Taste and adjust seasoning to your liking.
Serve immediately. Shave some Parmesan cheese over it, if you like.
Recipe by Between Carpools at https://betweencarpools.com/peperonata-recipe-not-in-cookbook-picture-is/