Fiery Farfalle

Recipe Ingredients

1 lb	454g / 16oz	Farfalle (bow-tie) pasta
1 tablespoon	15ml	Olive oil
1		Onion - sliced thin
2		Green peppers - thinly sliced
2		Red peppers - thinly sliced
2		Yellow peppers - thinly sliced
2		Garlic cloves - minced (large)
1 tablespoon	15ml	Minced fresh oregano
		= (or 1 tspn dried oregano, crumbled)
1/2 teaspoon	2.5ml	Lemon pepper
1		Bay leaf
1/4 teaspoon	1.3ml	Red pepper flakes - or to taste
		Salt - to taste
1		Chicken bouillon cube - crumbled
		Freshly-grated Parmesan cheese - for serving
		Italian bread - for serving

Recipe Instructions

Fill a large pot or casserole with water and bring it to the boil over moderately-high heat. Add salt and the farfalle and cook pasta according to package directions.

Meanwhile, in a large nonstick skillet set over moderately-high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, for 5 minutes.

Add the peppers, garlic, oregano, lemon pepper, bay leaf, dried red pepper flakes and salt, and cook the mixture, stirring frequently, for 5 minutes more.

Add 1 1/2 to 2 cups hot water from pasta pot and the bouillon cube to the onion pepper mixture and simmer the sauce, stirring occasionally, for 8 to 10 minutes more, or until sauce is flavorful. Discard the bay leaf.

Drain pasta and transfer to a large bowl. Add the sauce and toss to combine. Serve with freshly grated Parmesan and crusty Italian bread.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A49) - from the TV FOOD NETWORK

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