Guest guest Report post Posted May 11, 2010 Rigatoni Peperonata 1/4 cup vegetable -OR- olive oil 1 medium yellow capsicum (bell pepper), thinly sliced 1 medium red onion, cut into thin wedges 2 cloves garlic, thinly sliced 1 fresh long red chilli, seeded, thinly sliced 300 g (100 1/2 oz) char-grilled red capsicum, drained, chopped 120 g (4 1/4 oz) sliced marinated mushrooms -OR- 120 g (4 1/4 oz) sliced char-grilled eggplant 325 g GF rigatoni 1/2 cup small basil leaves 1. Heat 8 teaspoons oil in a large saucepan over moderate heat. Cook yellow capsicum (bell pepper) and onion, stirring occasionally, for 15 minutes or until soft. 2. Stir in garlic, chilli, red capsicum (bell pepper), mushrooms or eggplant and remaining oil. Cook for 2 minutes or until fragrant. Remove from heat. 3. Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender. Drain, reserving 1/4 cup cooking liquid. Return pasta and reserved cooking liquid to pan. 4. Add capsicum (bell pepper) mixture and basil; toss to combine. Serve at once. NOTE: If you don't have char-grilled capsicum (bell pepper), use 2 small red capsicums (bell peppers). Chop and cook with yellow capsicums (bell peppers). Serves 4. Quote Share this post Link to post Share on other sites