Peanut with Pepper

Name: Peanut with Pepper
Yield: 6
Ingredients: 8 medium peppers of different colors, skin removed (800 g); 1 medium onion, chopped; 4 tablespoons of olive oil; 500 g of ripe tomato, cut into small pieces; 5 leaves of fresh parsley; 500 g of short pasta, type fusilli or conchiglie; Salt and black pepper to taste

1
8 medium peppers of different colors, skin removed (800 g)
2
1 medium onion, chopped
3
4 tablespoons of olive oil
4
500 g of ripe tomato, cut into small pieces
5
5 leaves of fresh parsley
6
500 g of short pasta, type fusilli or conchiglie
7
Salt and black pepper to taste

Ingredients

1
8 medium peppers of different colors, skin removed (800 g)
2
1 medium onion, chopped
3
4 tablespoons of olive oil
4
500 g of ripe tomato, cut into small pieces
5
5 leaves of fresh parsley
6
500 g of short pasta, type fusilli or conchiglie
7
Salt and black pepper to taste

Directions

1
Cut the peppers into strips and place them between two paper towels
2
Let the onion soak in cold water for 30 minutes
3
In a pan, add the olive oil and bring it to moderate heat
4
When the oil is warm, drain the onion and add it to the pan
5
Fry for 4 minutes, cover the pan, reduce the heat and cook for 10 minutes
6
Add the tomato and parsley
7
Cover and cook for another 15 minutes, stirring occasionally
8
Season, add the peppers, mix well and cook for 10 minutes without covering
9
While that's cooking, boil the pasta in a large pot with plenty of boiling water and salt until al dente
10
Drain it
11
Mix it with the sauce in the same pan and serve in a large bowl
12
437 calories per serving