Ingredients Jump to Instructions ↓

  1. 1 package(s) (16-ounce) penne rigate or elbow twist pasta Salt 2 tablespoon(s) olive oil 2 medium yellow peppers , thinly sliced 1 large (12-ounce) sweet onion , such as Walla Walla or Vidalia, thinly sliced 1/4 teaspoon(s) coarsely ground black pepper 1 tablespoon(s) balsamic vinegar 1/2 cup(s) chopped fresh basil leaves

Instructions Jump to Ingredients ↑

  1. In large saucepot, prepare pasta in boiling salted water as label directs. Meanwhile, in 12-inch skillet, heat olive oil over medium heat until hot. Add yellow peppers, onion, black pepper, and 1/2 teaspoon salt and cook until vegetables are tender and golden, about 15 minutes, stirring frequently. Remove skillet from heat; stir in balsamic vinegar and chopped basil. When pasta has cooked to desired doneness, remove 1/2 cup pasta cooking water. Drain pasta and return to saucepot. Add yellow-pepper mixture and reserved pasta cooking water; toss well.


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