Prep Time: 10 minutes
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 fresh red hot chile peppers, seeded and finely chopped
2 red and 1 yellow bell pepper, seeded and coarsely chopped
12 oz penne pasta or medium pasta shells
handful of fresh basil leaves, torn
1/4 cup freshly grated Parmesan cheese
splash of balsamic vinegar (optional)
sea salt and freshly ground black pepper
- Heat the oil in a frying pan, add the onion, and cook over low heat for 5 minutes or until soft. Season well with salt and pepper. Add the garlic and chiles and cook for a few seconds more. Add the bell peppers and cook, stirring occasionally, over low heat for 5 minutes or until soft.
- Meanwhile, cook the pasta as the package directs, or until it is tender yet still firm to the bite. Drain, reserving a samll amount of the cooking water. Return the pasta to the pot and toss together with the basil and toss again. Sprinkle with Parmesan and balsamic vinegar (if using), and serve with a crisp salad on the side.