Fusilli with Peppers and Red Onions
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g bell pepper (s), red and yellow
- 9 tablespoon olive oil
- 1 large onion (s), red, thinly sliced
- 2 cloves garlic, finely chopped
- 400 g pasta, (fusilli)
- Salt and pepper, freshly ground black
- 3 tablespoon parsley, smooth, finely chopped
- 3 tablespoon parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Halve the peppers, remove the kernels, stems and white ribs and grill in the oven for 15 minutes (until the skin is black), remove and let rest for 5 minutes.
- Then remove the skin and cut into thin strips.
- Bring a large saucepan full of water to a boil.
- Heat the oil in a large pan, fry the onions in it for 5 - 8 minutes until brown.
- Add salt and pasta to the boiling water and cook until the pasta is al dente.
- Meanwhile add the peppers to the onions and mix in. Add 3 tablespoons of the pasta water. Season with salt and pepper, stir in parsley.
- Drain the pasta, then add to the pan with the vegetables.
- Stir everything together and simmer for 3 - 4 minutes over medium heat.
- Serve the parmesan separately.
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