On Tap Oil & Vinegar Recipe Detail

Pasta with Bell Peppers & Mushrooms

with Extra Virgin Olive Oil

Ingredients:

• 12 oz. Penne pasta (or pasta of your choice)
• 2 Tbsp Extra Virgin Olive Oil, plus more for drizzling
• 3 garlic cloves, chopped
• 1 onion, sliced
• 2 red bell peppers, sliced
• 1 - 28 oz. can whole peeled or crushed tomatoes
• 2 cups mushrooms, sliced
• 1/2 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated, for topping

Directions:

Bring large pot of salted water to boil, add pasta and cook as per package. Reserve 1/2 cup of cooking water, then drain.

Meanwhile heat oil in large Dutch oven or pot over med-high heat. Add garlic and cook, stirring occasionally until golden (about 30 seconds). Add onions, bell peppers, mushrooms and 1/2 tsp salt. Cook until softened 3-4 minutes. Add tomatoes and continue cooking another 5 minutes. Add basil, pasta, and reserved cooking water to sauce. Cook, stirring occasionally, until warm. Drizzle each serving with extra oil, then top with basil and Parmesan cheese.