Summary

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

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Instructions

1. 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.
2. Then remove the skin and cut into thin strips.
3. Bring a large saucepan full of water to a boil.
4. Heat the oil in a large pan, fry the onions in it for 5 - 8 minutes until brown.
5. Add salt and pasta to the boiling water and cook until the pasta is al dente.
6. 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.
7. Drain the pasta, then add to the pan with the vegetables.
8. Stir everything together and simmer for 3 - 4 minutes over medium heat.
9. Serve the parmesan separately.