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● Orecchiette with Sweet Peppers
1⁄2 cup extra-virgin olive oil
2 red onions, sliced
1 cup canned diced tomatoes
1 yellow bell pepper, seeds and inner white ribbing removed, julienned
1 green bell pepper, seeds and inner white ribbing removed, julienned
1 red bell pepper, seeds and inner white ribbing removed, julienned
salt and freshly ground pepper
1 pound orecchiette
In a large skillet over medium heat warm the olive oil. Add the onions, cover and cook for 10 minutes. Add the tomatoes and bell peppers, season with salt and pepper and cook for another 20 to 25 minutes. Meanwhile, bring a large pot of water to a boil. Add salt and the pasta and cook until al dente. Drain the pasta, add it to the pepper mixture and toss well to coat. ● Serves 4
