- 1 package Bisogno Penne
- 2 Fresh red peppers sliced thin
- 2 fresh yellow peppers sliced thin
- 1 clove garlic
- Olive oil
- Fresh parsley
Yields: 1 Serving
- In a heated sauté pan, begin by sautéing garlic in olive oil. Remove garlic when it begins to brown and discard. Add red peppers, salt and pepper and sauté for ten minutes.
- Place fresh Bisogno Penne in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with red peppers. Add some of the pasta water if too dry. Toss and serve with fresh parsley and drizzle with olive oil.