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Pasta peperonata

Pasta peperonata Recipe

  • 2 red peppers, deseeded and sliced
  • 2 yellow peppers, deseeded and sliced
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 2 red onions, peeled and finely sliced
  • 2 cloves garlic, peeled and grated
  • 2 handfuls fresh flat-leaf parsley, leaves finely chopped, stalks reserved
  • 2 tablespoons red wine vinegar or balsamic vinegar
  • 2 handfuls Parmesan cheese, grated
  • 2 heaped tablespoons mascarpone cheese or crme frache, optional
  • 455 g rigatoni, penne or spaghetti
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