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Pasta Ziti with Peppers recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 6/12/2001 : Recipe for Ziti with Peppers
"Ziti with Peppers"
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2 tablespoons olive oil
2 garlic cloves, chopped
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 30 ounce can Italian crushed tomatoes in puree
3 tablespoons chopped fresh basil or 2 teaspoons dried
2 tablespoons chopped fresh parsley
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound ziti
Grated Romano cheese
In a large saucepan, heat the olive oil over medium heat. Add garlic and cook 30 seconds, or until fragrant, being careful not to burn. Add peppers and cook, stirring occasionally, 3 to 4 minutes, or until bright in color and slightly softened. Add tomatoes with puree, basil, parsley, water, salt, and pepper. Bring to a boil over medium high heat. Reduce heat to medium and cook partially covered 20 to 30 minutes, until thickened. Add a little water if sauce becomes too thick. When sauce is almost ready, cook ziti in a large pot of boiling salted water until tender but still firm, 10 to 12 minutes, drain. Pour pasta and sauce into a warmed large bowl and toss together. Pass Romano cheese on the side of the Ziti.
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