Hi and welcome to my blog Clairejustine

Butlins

Friday, 16 March 2012

Cream of peppers, oregano and parmigiano...



Ingredients

  • 1 yellow and 1 red pepper, de-seeded and diced
  • 1 shallot, finely chopped
  • 1 tbsp oregano
  • 100 gr grated parmigiano
  • 4 tbsp extra virgin olive oil
  • 400 gr of Garofalo Penne Rigate

Method

  • Place oil and shallots in a frying pan and sauté gently making sure shallots don’t brown (as they become bitter).
  • Add the peppers and sauté until very tender; if the mix becomes too dry add some boiling water (a glass will do).
  • Season to taste (please remember that extra salt will go in with the parmigiano, so don’t overdo it).
  • Place the sauce in a food processor and blitz to a cream, add the oregano.

To cook the pasta

  •  Use a large capacity pan and bring to the boil 4 litres of water, add salt and then the pasta.
  • The golden rule for cooking pasta properly is to use 1 litre of water for every 100 gr of pasta! 
  • Don’t bother adding ANY oil (it has better uses) to prevent pasta from sticking: it is the quantity of water and regular stirring that will ensure pasta doesn’t stick.
  • Place the sauce on the drained pasta, stir well and add plenty of grated parmigiano. 
  • You may wish to add a splash of extra virgin olive oil. 
  • Serve at once and enjoy this most flavoursome, light and inexpensive dish.
  • This is a wonderfully tasty sauce and its creamy consistency makes it ideal with the penne: some (but crucially not all) of the sauce finding its way into each penna!

Recipe and photo credit by-  Garofalo Pasta

12 comments:

  1. Sounds yummy!! That's good advice about the pasta. My son is learning to cook dinners, but often forgets to stir. :)

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  2. YUM! These penne looks & sounds delicious! Love oregano & especially parmigiano! :)

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  3. This looks delicious, I guess I'll have to postpone giving up carbs another day lol!

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    Replies
    1. I'm trying to cut down on carbs but I love all pasta :)

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  4. That looks SO good and I have to lose 14 pounds by end of May. Oh, what sweet misery this post was!

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    Replies
    1. Whoops hope your keeping up the good work :)

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  5. Thank you for linking up with the Planet Weidknecht Weekend Hop!

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