Co-operatives Fortnight 2017
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Home » Main Dishes, Recipes

Pasta Peperonata

Submitted by on March 25, 2011 – 12:24 pmNo Comment

This recipe is from the new Suma cook book (BK082) and is free with any order.


Serves 4
2 red & 2 yellow peppers, deseeded & sliced
2 red onions, finely sliced
2 cloves of garlic, chopped
1 tblsp Suma Olive Oil (GT018)
2 handfuls parsley, chopped
(keep stalks separate)
2 tblsp Suma Balsamic Vinegar (KJ654)
2 handfuls grated vegetarian parmesan (CV143)
2 heaped tblsp crème fraîche
455g (1lb) Suma Penne (WT085)
Salt & Pepper


1 Put the peppers in a large frying pan with a little olive oil, season, cover and cook slowly for about 15 mins, until softened.
2 Add the onion and cook for a further 20 mins. Then add the garlic and parsley stalks and keep moving in the pan for a couple of minutes.
3 Taste, season and add balsamic vinegar and toss well. Then add one handful of grated parmesan and the crème fraîche, turn heat down to minimum while you cook pasta.
4 Cook the pasta in a large pan of water as per instructions. Drain in a colander, reserving some of the cooking water.
5 Put the peppers, pasta and parsley leaves in a large warmed bowl, toss together, add a little of the cooking water and a few glugs of olive oil. Serve immediately sprinkled with parmesan.

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