8 medium-sized peppers, various colors, peel removed (800g)
1 medium onion, finely chopped
4 tablespoons of olive oil
500g of ripe tomato, cut into small pieces
5 leaves of parsley
500g of short pasta, type screw or shell (fusilli) or conchiglie
8 medium-sized peppers, various colors, peel removed (800g)
1 medium onion, finely chopped
4 tablespoons of olive oil
500g of ripe tomato, cut into small pieces
5 leaves of parsley
500g of short pasta, type screw or shell (fusilli) or conchiglie
Cut the peppers into strips and place them between two sheets of paper towels
Let the onion soak in cold water for 30 minutes
In a pan, put the olive oil and bring it to moderate heat
When the oil is warm, drain the onion and add it to the pan
Fry for 4 minutes, cover the pan, reduce the heat and cook for 10 minutes
Add the tomato and parsley
Cover and cook for an additional 15 minutes, stirring occasionally
Season, add the pepper, mix well, and cook for 10 more minutes without covering
While that's cooking, cook the pasta in a large pot with plenty of boiling salted water until al dente
Drain it
Mix it with the sauce in the same pan and serve in a large bowl.
