Ternary trenette - photorecipe

Author: Marco Bernardini Status: published Published: Mar 26,2009 license cc-by-nc-sa tags: recipe, cooking, food, eat, pasta, italian, red, green, yellow, meal, peppers, linux user, questo non è un video, 100% microsoft free, ready to leave, this is not a video, linux, slackware, ricetta, bell peppers, deli, italian cooking, specialty, peperoni, giallo, gourmet, peperone, trenette, rosso, verde, Used_for_a_Danish_exhibition, created with The Gimp, 0   Share on Facebook Share on Twitter

Here it is an easy vegan recipe, very colored, which will make you famous between your friends.
It is “ternary” because usually bell peppers can be found in three colors: red, yellow and green.
The preparation requires no more than 10 minutes, plus the cooking time of the pasta.

*** INGREDIENTS ***
The ingredients below are for four persons, because usually peppers are sold as a whole.
You can make this recipe for one or two person, however, using the excess of peppers for a really good salad.
- 250 grams of trenette (made with durum wheat semolina, i.e. the “normal” italian pasta)
- 3 bell peppers, a bit bigger than a baseball ball, in assorted colors
- 2 spoons of extravirgin olive oil
- salt

An earthware pan like the one used by me, beyond to give a peculiar taste to your dish, is also perfect for an informal presentation.

CAUTION: the earthware requires a mesh under it, to avoid a direct contact with the flame, and the handles of the earthware pan can become *very hot*.

*** PREPARATION ***
Clean the bell peppers, removing the stem, the seeds and the inner white ribs.
Cut them in thin stripes, between 1/2 cm and 1 cm (that is between 1/4" and 1/2" more or less).
Place the stripes into the earthware pan with a spoon of oil and salt.

Put a lid over the pan and leave on moderate fire, stirring from time to time.
The cooking time for the peppers is the same required to boil the water and to cook the pasta “al dente”: this saves a lot of your precious time.
Cook the pasta and, when it is ready, drain it and put it into the earthware pan, without to remove it from the fire.
Stir until the peppers (now they are soft) and the trenette are well mixed, and add the last spoon of oil.
Serve into the cooking pan.

Wine suggestion: a very light red or rosé.

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