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!