Pedro’s Pesto Pepper Pasta
Although this dish isn’t something spectacular, I wanted to prepare a pasta dish that I could take to work on those cold, winter mornings. Something I can quickly put into the microwave and eat as a hot lunch on the go. This dish certainly is a winter warmer and slowly becoming a regular of mine as it’s so simple to make.
This is a quick and easy pasta dish that can be cooked in batches and saved for lunches/snacks. This dish can be done in 15 minutes and tastes great!
This is enough to serve 2 people, I tend to make double this portion, and save them as quick snacks for the following days. Simply add grated cheeses and microwave for 45 seconds.
- 1 cup penne pasta
- 1 red pepper, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 small onion, chopped
- 1 can (400g) chopped tomatoes OR 4 large fresh tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sugar
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 cup grated cheese (I use mature Cathedral City)
- 1/4 cup grated Parmesan cheese (optional)
- Balsamic glaze for serving
- Pinch of fresh basil for seasoning (optional)
- Frying pan
- Wooden spatula
- Cheese grater
- Oven (if baking the pasta)
- Pedro’s Pepper Pesto Penne Pasta:
- Cook pasta in line to packet instructions. Whilst the pasta is cooking, In a small saucepan, saute onion, pepper (and tomatoes if using fresh) in oil until soft. Add garlic; cook 1 minute longer. Stir in the tomatoes (if using tinned), basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Drain pasta; stir into saucepan. I used cold grated cheese on the one pictured, but you can bake the past by transferring to a baking dish. Top with cheeses. Bake, uncovered, at 200 degrees for 10-15 minutes or until cheese is melted.
And there you have it. A nice quick and easy pasta dish that can be kept in the freezer and reheated at work.
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