Peppers of assorted colours with spices that we put over a plate of pasta. The simplest ingredients give us an elegant dish.
| work: 00h:30' | time: 00h:45' | easy: |
A dish from the cuisine of Naples (Italy), that was highlighted through the hands of Jamie Oliver, making it known to the world.The Neapolitan cuisine has ancient historical roots dating back to the Greek - Roman times, and has been enriched over the centuries with the influx of different cultures.
A cuisine where the primary ingredients were the produce of the gardens and fields, that the farmers where nurturing. Combined with hearty pasta they satiated the land workers and their families.
Variations on the same theme include adding other vegetables such as eggplant, carrots, etc.
Due to these influences over the centuries Neapolitan cuisine retains a remarkable repertoire of dishes, ingredients and preparations revealing a unique cultural identity.
Ingredients (4 servings)
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InstructionsPeel and chop the onion slices and garlic into small slices. Pour the olive oil in the pan, wait till it gets hot and sauté until the onion slices get a light golden brown colour and become transparent. |
 When sautee remove them with a slotted spoon to a bowl and put aside for later. |
Cut the peppers into strips and add to pot. Let them cook for a few minutes, 5'-7', stirring occasionally. You should not let them overcook. Add salt, pepper, oregano and balsamico. Stir to mix the ingredients. |
Wash and chop the tomatoes in two. Add the onions, that we left aside, in the pan and cut up the cherry tomatoes. Stir gently and cook for a few more minutes to dry a bit. Remove from heat. |
 Boil the rigatoni (or any pasta you chose) according to package directions, strain and pour a tablespoon of olive oil. Serve with pepperoni on top and a little grated cheese (optional). |
