Grandpa Joe's
Pasta with Red Peppers

One of my favorite Italian "fast foods!"

About this recipe

I enjoy this recipe on several different levels.  First, I get to use locally grown produce at least much of the year.  I get to "experiment" with various pastas and cheeses -- not to mention olive oils; and, I get to do all this in less than 30 minutes.  What more could one need?

Oh, you could consider serving this with crusty Italian bread and a Roman Tossed Salad.

Ingredients

  • red bell peppers
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • pasta
  • freshly grated hard Italian cheese

Directions

  1. Heat 2 or 3 tablespoons of olive oil in a 12-inch sauté pan over medium heat.  Add the sliced peppers to the hot pan.  Season with salt and pepper.  Cook until the peppers are tender but still slightly firm, about 6 minutes.
  2. Meanwhile, cook the pasta in boiling salted water.  Be sure to reserve a half-cup of the pasta water. 
  3. When the pasta is al dente, drain it and add it to the sauté pan, together with the reserved pasta water.  Mix the pasta with the peppers and remove to a large serving dish.
  4. Add about a quarter cup of your best olive oil, sprinkle generously with your favorite grated cheese, and mix well again.
  5. Serve immediately.
Linguine with Red Peppers and Caciocavallo cheese.

Notes

  • I usually slice one-half pepper and cook one-quarter pound of dry pasta per person.
  • Any pasta will work with this recipe.  I prefer linguine, but for no other reason than I like linguine!
  • Again, I prefer Romano cheese, but any hard Italian cheese will taste as good or better – particularly Parmigiano-Reggiano, Caciocavallo, or Asiago.
Posted: April 2015.