- 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
- 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.
- 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!