6large Bell peppers assorted colorsseeded and sliced
6Tbsp.Olive oil
6large tomatoes seeded and chopped
¼c.garlic minced
4tsp.Oregano dried
2tsp.medium-grind black pepper
6qt.cooked bite sized pastasuch as Cavatappi, Fusilli, Penne, Rigatoni, Rotelli, or Gemelli, boiled al dente, drained
3oz.fresh Basil leaves coarsely chopped or shredded
1½c.Mozzarella cheese use fresh style if desired½ inch dice
3c.Parmesan or Romano cheese grated
Instructions
Cut ½ inch off the tops of the onions and slightly trim root ends. Bloom onions in onion bloom machine. Turn onions on their sides and cut ½ inch off base “petals”. Petals should be individual pieces. Sauté onion petals with Bell pepper strips in oil over high heat, about 5 minutes until tender-crisp and sweet.
Add tomatoes, garlic, Oregano, and pepper to pan. Cover and cook over medium heat for 7 minutes to blend flavors.
To order, toss 6 oz. (2 cups) hot pasta with 1 1/3 cups vegetable mixture. Add 2 tablespoons Basil, ½ cup Mozzarella and ¼ cup grated Parmesan cheese.
Garnish with additional Basil and cheese if desired.
Notes
Serve meatless or accompany grilled meats, chicken, or fish.