Peppers & Pasta for Presto Pasta Nights

There must be hundreds of ways to prepare pasta and sauces.. at least! So when I read that Theresa from The Food Hunter was hosting Presto Pasta Nights this week, I was ecstatic with the thought of reading all the foodies entries to get even more idea's to add to my recipe box. Today I happened to read Theresa's recipe for the most glorious preparation with a Pork Ragu. Her ingredients are so delicious and I know they must make a very complex and flavorful pasta dish.

We cook with lots of peppers. Peppers and sausage, scaloppini, salads, ratatouille, stuffed peppers, peppers and eggs and peppers and pasta. Even my finicky daughter loves when I roast the peppers to add to a dish. Last night was one of those nights that I needed a presto pasta dish and with peppers, basil and garlic on hand we had a quick and tasty meal. This dish is my entry into this weeks Presto Pasta Nights.


This dish is really easy to prepare. I sliced all my peppers and cooked them in a large pan in olive oil till soft and golden brown. I added kosher salt, freshly ground black pepper, red pepper flakes, a few dashes of hot pepper sauce (no vinegar added), whole peeled garlic cloves and tons of freshly sliced basil. I sauteed till garlic was soft and slightly golden and basil was wilted. I then transfered the pepper mix onto a cutting board and chopped. Added the pepper mix to the cooked pasta and tossed. I added around 1/2 of a cup of the hot water from the pasta pot. *Do not add fresh water. I only add the water from the boiled pasta because it adds flavor and richness from the starch. Presto..simple no? :)

Serve with crusty bread, a salad and your favorite house wine!
Buon Appetito,
Laurie