Easy Pasta with Bell-Pepper and Tomatoes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own! Ingredients:
3 ounces pasta (conchiglie rigate or similar conch-shaped pasta works best) |
1 1/2 cups water |
1 1/2 teaspoons olive oil |
1/4 medium onion, finely chopped |
1 1/2 large fresh tomatoes, diced |
1 large green bell pepper, cut into strips |
1/2-1 teaspoon dried basil |
1/2 teaspoon oregano |
salt |
cheddar cheese, grated (optional) |
Directions:
1. Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
2. Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
3. Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
4. If you like it crispier, saute only for a couple of minutes.
5. Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!
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