Rigatoni With Sauteed Peppers And Basil
|Extra virgin olive oil||1 Tablespoon (Plus 1 Teaspoon Extra)|
|Garlic||2 Clove (10 gm), finely chopped|
|Dried red pepper flakes||1⁄8 Teaspoon (Or To Taste)|
|Fennel seeds||1⁄2 Teaspoon, lightly crushed|
|Bell peppers||3 Large, cut into 1/2 inch strips (Red And Yellow)|
|Rigatoni||6 Ounce, cooked and drained (Reserve 2 Tablespoon Cooking Water)|
|Grated parmesan cheese||2 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
|Chopped fresh flat leaf parsley||1 Tablespoon|
1. In large nonstick skillet, combine oil, garlic, pepper flakes and fennel seeds. Cook over medium heat 3 minutes, stirring frequently and being careful not to burn garlic.
2. Add peppers; increase heat slightly and saute, stirring occasionally, until peppers are tender (not limp), 3-4 minutes. Transfer to large serving bowl.
3. Add pasta, cheese, basil and parsley to bowl; toss to mix well. If mixture seems dry, add reserved pasta cooking water.