PEPERONATA PASTA

I am so excited about the book and spending so much time on it that I forgot that I had not put a recipe up for awhile.  Here is one that will be in the book.  It is a simple Pasta dish that my grandmother used to make on Friday when we could not eat meat.  My family and I love it anytime now!

PEPERONATA PASTA

1 lb of Rigatoni Pasta
1/2 cup Olive Oil
6 Peppers, 2 red, 2 green, 2 yellow or a mix of 2 or 3 colors
Seed them and cut them into thin strips
2 Vidalia Onions sliced thin
6 or 7 Italian Plum Tomatoes chopped
2 tablespoons Tomato Paste (if you buy it in the tube there is no waste)
1/4 cup good, hearty Red Wine

Put a large pot of water on to boil.  Put the olive oil in a large skillet and let it get hot.  Add the peppers and onions and saute until they soften.  Add the tomatoes and tomato paste, salt and pepper and stir well and cover.  Lower heat and cook for about 1/2 hour stirring often. While this cooks add the pasta to the boiling water and cook until al dente.  Uncover the peppers and stir in the wine.  Cook uncovered for about 8 to 10 minutes.  Drain the pasta and put into a large pasta bowl.  Pour the pepper and onion mixture over the pasta, mix and top with freshly grated Parmesan cheese.  This is wonderful!

The Peperonata is also good as a side dish or in a sandwich.  We ate a lot of Peperonata Sandwiches on
fresh baked Italian bread!

Thanks for stopping in today
Ciao
Grayce