Other than my meatballs and spaghetti, this is my husband’s favorite pasta dish. I like it because not only does it taste fabulous , it’s easy and only uses two pans. Everything that you need for this dish you probably have on hand and it’s a great company dish. People tend to love it and it looks pretty on a white platter or pasta bowl. Just add some crusty bread with olive oil and a bold red wine and you’re in business. We first tried this in 1994 and we still love making it.
1/2 cup extra virgin olive oil
3 cups yellow onions, thinly sliced
1 teas garlic, finely chopped
1/2 teaspoon red pepper flakes
2 tablespoon flat leaf parsley, chopped
1 large yellow or red bell pepper cut into 1/2 in strips, cut in strips
1 lb plum tomatoes, cut into 1/2 in dice
1 teaspoon fresh oregano (1/2 teas dried), chopped
2 tablespoons fresh basil (1 tbsp dried), leaves torn
4 tablespoons parmgiano reggiano cheese
2 tablespoons romano cheese
3 ounces pancetta or prosciutto, cut in strips
1/2 cup green olives, sliced
2 tablespoons capers
1. Put olive oil and onion in large skillet over a medium low heat and cook until the onion has softened and turned a rich golden color.
2. Raise the heat to medium high and stir in the garlic, red pepper flakes, and parsley.
3. Saute for 30 seconds.
4. Add pancetta and cook until browned but not crispy
5. Bring large pot of water for pasta to a boil & add pasta.
6. Add the strips of bell pepper to the skillet, stirring occasionally, until they are tender, about 5 -6 minutes.
7. Add the tomatoes and cook until they are no longer watery; about another 5 – 6 minutes.
8. Season with salt,stir in oregano and basil,capers, and olives. Remove from the skillet after about 30 seconds and set aside.
9. When pasta is cooked al dente, drain and toss with the sauce, adding the grated cheeses.