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Ингредиенты
- 8 slc bacon, minced
- 1/3 c. extra virgin olive oil (divided)
- 2 med onions, thinly sliced
- 8 x Tuscan peppers, seeded and minced (see note)
- 3 c. peeled, crushed Roma tomatoes (see note)
- 1/4 tsp salt, or possibly to taste
- 1 lb cappellini pasta
- 3/4 c. grated Parmigiano-Reggiano cheese
Инструкции
- In a non-reactive skillet, saute/fry the bacon in 3 Tbsp. of the extra virgin olive oil till lightly browned. Add in the onions and cook, stirring, over medium heat till golden brown. Add in the Tuscan peppers, tomatoes and salt, and simmer for 10 min.
- While the sauce is simmering, cook the cappellini in 4 qts of salted boiling water till al dente (tender but hard to the bite), about 3 min. Drain the pasta and toss with the remaining extra virgin olive oil. Stir in the sauce, add in the cheese, toss well and serve immediately.
- Note: Tuscan peppers (pickled warm Italian peppers) are available at specialty shops and most supermarkets.
- Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.
- Remove immediately and plunge into cool water. Skin should slip off easily.
