Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Pasta with Peppers

1 lb Rigatoni

6 md Tomatoes--sliced very

Thin 2 Sweet Red Or Yellow Peppers,

Seeded--slice in thin Strips 1/2 c Fresh Basil--chopped-OR-

1 tb Dried Basil

3 Cloves Garlic--finely

Chopped 1/4 c Olive Oil--or as needed

Salt And Pepper 1 Wedge Parmesan Or Romano Cheese-freshly grated Combine the tomatoes, peppers, bail, garlic, oil, salt, pepper and set aside. Boil the pasta, then drain well. Toss with cheese to taste and add the tomato mixture. Add salt, pepper, and cheese to taste. Recipe By :

 

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