Penne Rigate with Fire Roasted Peppers

Penne Rigate with Fire Roasted Peppers... full of summer flavors.

Penne Rigate with Fire Roasted Peppers


For 4 Person(s)

For the Pasta:

  • 1 pound penne Rigate pasta
  • 12 ounces Fire Roasted Peppers
  • 1 cup crushed tomatoes
  • 1/2 cup sliced olives
  • 1/2 cup white wine
  • 4 fillet of anchovies
  • 4 garlic cloves
  • 1 medium onion
  • 10 basil leaves, chopped
  • peperoncino
  • salt
  • extra virgin olive oil
  • pecorino cheese


  1. Cook the pasta and remove it very "Al Dente".
  2. In a saute` pan add some EV olive oil together with the chopped onion, garlic, half of the basil and add the anchovies.
  3. Let everything cook until the onion is translucent. Add peperoncino, as desired.
  4. Remove the garlic and add the white wine.
  5. Let the wine evaporate for a minute or two and add the tomatoes and 1/2 cup of pasta water.
  6. Let the tomatoes cook for about 5 minutes.
  7. Add the sliced roasted peppers and the olives and cook for about 3 minutes.
  8. Add the Penne Rigate to the saute` pan and toss for one minute. Add the Pecorino cheese and the remainder of the basil, toss and serve.




Thursday, 08 September 2016
Delicious! - valentine