Rigatoni Peperonata

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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.