Orecchiette con Peperoni Misti (Mixed Peppers)

30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound orecchiette
  • 35 bell peppers (red, orange, yellow in color)
  • 1 red onion, finely chopped
  • 1/2 cup olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Parmigiano Reggiano cheese, grated

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  1. Wash the peppers and chop them into small cubes. In a large skillet, heat the oil and add the onion. When golden, add the peppers and cook until they begin to turn golden. Add salt and pepper to taste.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta. Cook the pasta until al dente. Drain the pasta, retain 1 cup of the cooking water. Add the pasta to the skillet with the peppers and cook together for about a minute. Add some of the retained water if it seems dry.
  3. Serve immediately with a generous sprinkle Parmigiano Reggiano.

Ed's Review

It's springtime! And you know what that means: green grass, fresh veggies, lots of purty flowers. And of course, travel soccer... which means that I get to drive an hour each way so that my son can play soccer with kids that live far away, rather than with those sucky kids who live around the corner.  Of course, I support my son's passions, but how can I not point out the absurdity of this situation: over this weekend alone, millions of SUVs and minivans will drive billions of miles all over America so that kids can play sports with strangers (and will watch videos to and fro). What ever happened to 3 seasons, 3 sports and local rivalries? Not to mention Sundays at home in the yard.

Speaking of unnecessary travel, when Columbus brought peppers (genus capsicum) back from the New World, black peppercorns were highly prized and the name "pepper" was incorrectly used for all spices with a hot taste. Because hot chili peppers were among the Columbus mix, sweet bell peppers also got the "pepper" name. Plus, if you didn’t know, peppers are technically a fruit, and not a vegetable. Red, yellow, and orange peppers come from different cultivars, though sometimes their coloration is due to growing and storage conditions. Green peppers are the least sweet and red bell peppers are the sweetest.

Luckily, I made it home this weekend just in time to prepare Sunday Pasta, the taste and thought of which will keep me quiet and complacent until next weekend's mindless driving begins.

Buon Appetito!
Ed Garrubbo

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