- 1 lb cavatappi pasta
- 3 T olive oil
- 4 cloves garlic, finely sliced
- 2 ripe tomatoes, chopped
- 1 green and 1 red bell pepper, julienned
- 1/2 onion, finely sliced
- Fresh basil, about 5 T, chopped
- Parmigiano reggiano, finely grated
- Salt / pepper to taste
Boil the pasta in salted water. Cook until not quite al dente.
Heat olive oil in large pan over medium heat, swirling it around.
Fry the garlic until aromatic and slightly tan in color.
Add the peppers and onion, cook until softened.
Stir in the tomatoes and 1/2 c of the pasta water, cook 2-3 min.
Add pasta and cook until al dente, stirring regularly. Remove from heat, add some basil, salt, and pepper. Stir and let rest for 5 min.
Plate with basil garnish and a healthy amount of Parimigiano reggiano.