The saga of the sodden summer continues. The days have been filled with a dull kind of humid heat. And while the sun has poked itself out, inevitably i've found myself riding home from the train station in a late afternoon rainshower. Last week we even had hail.
All this unpredictability has made me keep the barbecue and briquettes covered until i'm sure they won't get soaked. Which means, when i buy bell peppers to grill on the barbecue so that i can make some antipasti, i have to end up doing something else with them.
I found this simple recipe in the book Twelve by Tessa Kiros. The August chapter mostly features exquisite photos of bright blue sunny clear days and lots of recipes for the barbecue. And it's got a good selection of recipes included peppers: this one, Pappardelle con melanzane e peperoni, Trota in forno con peperoni (i am definitely going to make this soon esp. with all the trout that's available right now), and Peperonata.
Rigatoni ai peperoni Serves 6
from Twelve by Tessa Kiros
2 medium sized red peppers
1 medium yellow pepper
4 Tbs olive oil
1 med red onion finely chopped
3 garlic cloves finely chopped
4 ripe tomatoes, skinned and pureed
handful freshly chopped parsley
500g rigatoni, penne or similar pasta
4 Tbs thick cream
6 basil leaves, roughly torn
120g freshly grated parmesan
- cut peppers into small chunks
- heat olve oil in large saucepan and add onion and garlic. sautee few minutes until softened, then add the tomatoes. when they begin to bubble up, add the peppers and half of the chopped parsley and season with salt and pepper. add about 250 ml water and simmer, covered for 30-40 minutes or until the capiscum is very soft. add a few more drops of water to prevent the sauce from drying out, if necessary.
- meanwhile, bring a large saucepan of salted water to boil for the pasta.
- remove the suacepan from the heat. puree haf of the peppers sauce and return to the saucepan, leaving the rest as they are. add cream and heat through.
- cook the pasta in boiling water folowing the packet instructions. drain and quickly toss into the sauce. mix hrough the remaining chopped parsley and basil and serve immediately sprinkled with parmesan.