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Rigatoni With Sauteed Peppers And Basil

chef.tim.lee's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pepper
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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