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Penne Peppers

Make Penne Peppers at home with Hot Water, Virgin Olive Oil, and Penne Or Other Dried Pasta. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tbsp
• 3/4 lb

Method (preview)

1. 1

   Roast the peppers. Cut them into small squares and set aside.

2. 2

   Cover the saffron threads with the hot water.

3. 3

   Bring a small pan of water to a boil, submerge the tomatoes for 15 seconds, and remove them.

4. 4

   Take off the skins, slice the tomatoes in half, gently squeeze out the juices, and cut the flesh into small squares.

5. 5

   Warm the oil in a wide skillet and add the onion.

6. 6

   Cook over medium-high heat until the onion is just starting to color; then add the garlic, a few tablespoons water, and half the basil.

7. 7

   Continue cooking until the onions have softened; then add the peppers, tomatoes, saffron threads and the liquid, and half-and-half; simmer until the sauce has thickened as much as you like.

8. 8

   Bring a large pot of water to a boil, add salt to taste and the pasta, and cook until it is al dente.

9. 9

   Drain and add it to the sauce.

10. 10

    Gently toss to combine and season with plenty of pepper.

11. 11

    Serve garnished with the remaining basil and a light dusting of cheese.

12. 12

    After roasting peppers, set in a bowl, cover with a plate, and allow it to stand for at least 10 minutes to steam.

13. 13

    Carefully scrape away the charred peel with a knife.

14. 14

    Cut open the peppers, scrape out the seeds, cut the flesh into strips, and add them to the bowl with the juices.

15. 15

    Toss with the olive oil, add the garlic, and season lightly with salt, pepper, and vinegar, to taste.

16. 16

    Store in a covered jar in the refrigerator.