Why is it that I find it annoying for people to lecture about eating right and healthy unless they’re Jamie Oliver? Is it the British accent? hmmm….well, anyway… I love his recipes, I love that it’s always minimalistic but delicious, I love that it’s easy for home-cooks to grasp. I especially love that his dishes are never over the top in expense or technique or preparation. His style is earth and waistline friendly and I really love that he’s one of those chefs that somehow organically creates vegetarian dishes. It’s almost as if some of his dishes are completely, accidentally, vegetarian, and I mean that as a good thing.
It’s difficult to find a non-vegetarian chef that doesn’t consider us veggies a big ‘ol pain in the …neck. I like it, makes me feel like I’m part of the “in crowd” or something. Many of his dishes just happen to be vegetable based rather than meat based and his food is never trying too hard to be vegetarian. It just happens to be meatless. As if he was just cooking along and then, “oops…forgot the meat. Still delicious, though, so.. let’s just leave it that way.”
That’s my style. I totally dig it.
This is delicious. It’s easy and it’s meatless. And, yes, I’m a sucker for British accents.
- 2 red bell peppers deseeded and sliced
- 2 green bell peppers deseeded and sliced
- extra virgin olive oil
- sea salt and freshly ground black pepper
- 1 red onion peeled and finely sliced
- 2 cloves of garlic, minced or grated
- 2 beefsteak tomatoes diced
- 3 tablespoons aged balsamic vinegar
- pecorino romano cheese
- fresh basil leaves
- 1 pound / 455g rigatoni, penne or spaghetti
Preheat large frying pan over medium heat and toss all peppers with olive oil and a pinch of salt and pepper then add to pan. Cover and let the peppers soften slowly to maximize flavor for about 15 minutes. Add sliced onion and cook for 10 minutes more. Add garlic, tomatoes, vinegar and a sprinkle of pecorino romano to pan, toss and reduce heat to low. Meanwhile, bring salted water to boil for pasta. Boil pasta as directed by the package instructions and drain, reserving just enough cooking water to keep the pasta from drying out – not a lot.
In warmed bowl toss the pasta and the peperonata together with the cooking water. Top with fresh basil leaves and additional pecorino romano cheese. Serve immediately.
Adapted from: Source