AMIEs "CONCHIGLIE in PEPERONATA"

Name: AMIEs "CONCHIGLIE in PEPERONATA"
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 500 grams pasta conchiglie; 2 large red pepper, thickly sliced lenghtways; 5 grams large ripe tomatoes, diced; 1 medium onion, sliced; 12 fresh basil leaves; 1 salt & freshly ground black pepper; 3 tbsp olive oil; 1/2 cup finely grated parmesan; 125 grams fresh mozzarella, sliced in cubes

Armilie @Armilie1962

Perugia, Italy

our dinner last night.
my family love it. :positive :-) :-)

Armilie @Armilie1962

Perugia, Italy

our dinner last night.
my family love it. :positive :-) :-)

Saved

Ingredients

40 mins

6 servings

500 gramspasta conchiglie
2 largered pepper, thickly sliced lenghtways
5 gramslarge ripe tomatoes, diced
1 mediumonion, sliced
12fresh basil leaves
1salt & freshly ground black pepper
3 tbspolive oil
1/2 cupfinely grated parmesan
125 gramsfresh mozzarella, sliced in cubes

Saved

Steps

40 mins

1

Heat the oil in a large, heavy-based saucepan over low-medium heat. Add the onion, and saute until softened. Increase the heat to medium, add the peppers. Cook, stirring occassionally, for 5 minutes. Add tomatoes and basil leaves, and toss to combine. Season with salt and pepper. Cover. Cook for further 8-10 minutes, mixing constantly until softened.
2

Cook the pasta in plenty of boiling salted water until it is al dente. Drain, pour-in the pasta into the serving bowl with the dressing/sauce mixture, mix in the parmesan and toss well.
3

Add mozzarella cubes and toss to combine. Serve hot.