AMIEs "CONCHIGLIE in PEPERONATA"

1. 1

   Heat the oil in a large, heavy-based saucepan over low-medium heat.

2. 2

   Add the onion, and saute until softened.

3. 3

   Increase the heat to medium, add the peppers.

4. 4

   Cook, stirring occassionally, for 5 minutes.

5. 5

   Add tomatoes and basil leaves, and toss to combine.

6. 6

   Season with salt and pepper.

7. 7

   Cover.

8. 8

   Cook for further 8-10 minutes, mixing constantly until softened.

9. 9

   Cook the pasta in plenty of boiling salted water until it is al dente.

10. 10

    Drain, pour-in the pasta into the serving bowl with the dressing/sauce mixture, mix in the parmesan and toss well.

11. 11

    Add mozzarella cubes and toss to combine.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.