PASTA: good-quality chunky pasta like rigatoni, penne, or even spaghetti work well in this recipe. We also love whole grain pasta, it tastes good and provides extra fiber and micronutrients. If there is one Italian pasta recipe that we make on constant rotation, it would have to be this one! Fast and flavorful like our easy pasta Amatriciana or even our pasta with ricotta and peas (soooo good!). Ready in minutes: The garlic and oil sauce comes together in no time. As soon as the pasta cooks up, it's combined with the sauce and some starchy pasta water.

ONION: use only red onion, sweeter than its counterparts, and make sure it’s fresh and firm. If you don’t have a nice red onion, just skip it. Besides the typical salt and pepper seasoning in most peppers and onions recipes, I’ve added in some red pepper flakes and dried oregano for extra flavor.Heat 100ml of olive oil in a large, shallow pan – I use a 28cm diameter one – then add the peppers. Leave them to cook, covered by a lid, for 8-10 minutes, until they have relaxed and softened.

Stir frequently: Do not leave the pot. It could boil over and also, you have to keep stirring it. The pasta has to keep at a rolling boil, so do not lower the heat to a simmer (it won't cook!).Serve with freshly grated parmesan cheese for more delicious salty flavor, (if you don’t keep it vegan), or with crusty pesto bread or panini bread, and make your taste buds happy! 🙂 List of the ingredients Stir everything together and cook for 15-17 minutes, until the veggies are softened and caramelized. Add in 1 tablespoon of red wine vinegar, 1 teaspoon of minced garlic and cook for 1 more minute. (photo 4) You can customize the seasoning ingredients, spices, herbs, and extra vegetables to your preference. Cook the pasta until it's just before al dente (set a timer for 1 minute less than the cooking time on the pasta instructions so you don't forget ). Reserve a 1/2 cup of starchy pasta water.