This has been one of those week when you wake up on Monday and go to bed on Friday without event having realized that a whole week has already passed by.
My working schedule in the past 7 days has been SO hectic, working an average of 12 hours a day, including last Saturday…I am tired…I SO NEED A VACATION!
You guys will understand that I have had very little time to cook, all I have been able to make was easy and quick dishes, to satisfy my hunger after a long and exhausting day at the office.
This pasta is one of the thing I have made for myself. It’s easy, fast but VERY tasty!
Ingredients (serves 2):
- 250 gr. short cut pasta
- 3 fresh bell peppers (one red, one yellow, one green)
- 1 tbsp capers
- 3 tbsp extra virgin olive oil
- 2 cloves of garlic
- 1 tbsp chopped fresh parsley
- ¼ cup heavy cream
Bring a pot of water to boil and cook following package instructions. Wash the bell peppers, remove the internal seeds and slice them into strips.
In a skillet heat up 3 tbsp of Alce Nero extra virgin olive oil and saute’ the garlic until it gets a nice golden brown color. Add the bell peppers, season with salt
cook covered with a lid for about 10 or 15 min. Add the capers and fresh chopped parsley.
Using an immersion blender, pure’ the sauce. Add the heavy cream and cook for 5 more minutes on low heat.
Use the sauce to dress the penne. Serve immediately.