Thursday, May 28, 2009

Peperonata: Pasta in Sugary-Peppery Sauce

Once upon a time, the name pasta was enough for me to skip the office party, as I used to hate it. May be I never felt like giving a try because of the ‘not so usual’ shapes of pasta & also because I tasted it at a wrong place first time. My first experience with pasta was in one of the restaurants in Central Mall, MG Road, Bangalore. It was pathetic. After that, I avoided all pasta parties. I repent my decision now after tasting delicious pastas here. I see a whole lot of change in myself within a year. I have not only started eating pastas, but started experimenting at home too.

All food bloggers love to blog hop. I’m not an exception to that; however my blog hopping is limited. My hubby takes control over my blog hopping & does not let me do it for more than 10 minutes. So, I always forget to bookmark the wonderful dishes that I dream to cook someday. One such recipe that I wanted to try from sometime was this pepperanata. I found this simple & delicious recipe at Madhuram’s place. I made few modifications to suit my needs & cooked it couple of weeks before. The sugary-peppery sauce with cheese makes you crave for third & fourth helping too. Thanks a lot for the nice recipe Madhuram.

Ingredients: (Serves 3)
Pasta: 250gms (I used whole wheat penne)
Yellow capsicum: 1 cup (cut into strips)
Green capsicum: 1cup (cut into strips)
Onion: 1 medium to big sized (sliced)
Green chilli: 2 nos (slit into 2)(Original recipe didnot have this)
Garlic: 4 pods (minced & finely chopped)
Sugar: 1 tbsp
Salt: According to taste
Pepper powder: 1tbsp
Parmesan cheese: 4 tbsp
Tomato: 2 nos (discard seeds, pulp & cut into strips) (Original Recipe didnot have this)
Water: 1/4th cup
Pasta Herbs: 1 tbsp
Olive Oil: 2 tbsp

  • Cook the pasta until soft by following the package instructions.
  • Add oil & salt while cooking. Drain the water & preserve some water to be used while sautéing the vegetables.
  • Heat a broad pan, add oil to it. When oil is hot, add minced garlic, and fry till it turns golden brown.
  • Add, onion, capsicum, water & cook it on a high flame for 2-3 minutes.
  • Reduce the flame, add sugar, pasta herbs & cook the capsicum, onions on a medium to low flame for 10-15 minutes.
  • Throw in the tomatoes & cook again on high flame for 1 minute only.
  • Add cooked pasta, salt, pepper powder, cheese & toss them well. Serve it hot/warm with a bread of your choice.

  • If available, use cherry tomatoes instead of tomato strips.
  • I followed Madhuram’s suggestion & did not skip the sugar. She was right, addition of sugar takes this pasta to a different level altogether.
  • I strongly recommend you to add cheese (this was not in the original recipe) as it blends quite well with the “sugary-peppery” sauce. However, you can be flexible on the quantity of cheese.

Update: Goes to MFT:Cheese hosted by Poornima Nair of tasty treats & started by Bindiya.

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