| Serves 4
Serve this dish as a starter or part of a main course.
Ingredients
3 small yellow and red peppers
4 ripe tomatoes, preferably plum
1 red onion
2 peperoncino
2-3tbsp/10-15ml olive oil
bay leaves
salt and pepper
4oz/400g dried pasta, such as penne rigate
4oz/100g pistachio nuts
4tbsp freshly grated vegetarian parmesan cheese
Method
1. Cut the peppers in half, discard the core and seeds and cut
flesh into bite size chunks.
2. Put the tomatoes in a bowl. Cover with boiling water for about
40 seconds then plunge into cold water. Peel off the skins and chop the
flesh. Chop the onion. Crush the peperoncino.
3. Heat the oil in a medium saucepan, add onion and peppers and
fry until softened. Add the peperoncino, tomatoes, bay leaves, salt and
pepper. Cover and simmer for 20 minutes.
4. Meanwhile, cook the pasta in plenty of boiling salted water
for about 10 minutes.
5. Chop the pistachio nuts. When the sauce is cooked, stir in
the nuts and adjust the seasoning.
6. Drain the pasta, stir in the sauce and serve with vegetarian
parmesan cheese.
|
