This is one of those recipes that saves the day when you’re short on time but still want something colorful and full of flavor. If you’re cooking for a crowd, use one red, one yellow, and one green bell pepper — it’ll look gorgeous on the plate.
- 300 g pasta
- 2 sweet bell peppers
- 1 chili pepper
- 2 garlic cloves
- 1 sweet onion
- Olive oil
- Dried oregano
- Sea salt
- Hard cheese
Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
While the pasta cooks, heat a generous amount of olive oil in a pan — it should be hot but not smoking. Add the chili pepper and crushed garlic cloves. Stir them around for about 40 seconds, then remove both — the oil should now be spicy and fragrant.
In that infused oil, sauté the finely chopped onion and sweet peppers. Add a pinch of salt and cook for 4–5 minutes, until the vegetables soften. Sprinkle in some dried oregano at the end.
Drain the pasta, toss it with the hot peppery sauce, and finish with a generous grating of hard cheese. Fast, simple, and bursting with flavor.
Bring a pot of salted water to a boil and cook the pasta according to the package instructions.
While the pasta cooks, heat a generous amount of olive oil in a pan — it should be hot but not smoking. Add the chili pepper and crushed garlic cloves. Stir them around for about 40 seconds, then remove both — the oil should now be spicy and fragrant.
In that infused oil, sauté the finely chopped onion and sweet peppers. Add a pinch of salt and cook for 4–5 minutes, until the vegetables soften. Sprinkle in some dried oregano at the end.
Drain the pasta, toss it with the hot peppery sauce, and finish with a generous grating of hard cheese. Fast, simple, and bursting with flavor.
