Subject: Penne Peperonata
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 08 2001 - 06:02:34 EST
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F O O D F U N N Y
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Thanks to reader Lisa Moore for this one:
A young man at his first job as a waiter in a diner has a large
trucker sit down at the counter and order, "Gimme 3 flat tires and a
couple of headlights."
Bewildered, he goes to the kitchen and tells the cook, "I think this
guy's in the wrong store, look at what he ordered!"
The cook says, "He wants 3 pancakes and 2 eggs sunny-side up."
The waiter takes a bowl of beans to the trucker. He looks at it and
growls, "What's this? I didn't order this!"
The young man tells him, "The cook says that while you're waiting for
your parts you might as well gas up!"
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T O D A Y ' S R E C I P E
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Confirmed meat lover that I am, I never seem to miss it when there's
pasta on the plate. Here is a quick, easy, economical, and delicious
way to dress up your favorite pasta shape.
Penne Peperonata
3 Tbs (45 ml) olive oil
6 - 9 red, green, and/or yellow bell peppers (capsicum),
seeded and thinly sliced
2 medium onions, thinly sliced
1 large red onion, thinly sliced
8 - 12 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano
1 tsp (5 ml) fennel seeds
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
12 - 16 oz (340 - 450 g) penne or pasta shape of your
choice, cooked according to package directions
Freshly grated Parmesan cheese (optional)
Heat the oil in a large skillet over moderate heat. Saute the
peppers, onions, and garlic until tender, about 5 minutes. Add the
oregano, fennel seeds, sugar, salt, pepper, optional red pepper
flakes, and cook uncovered over low heat until the mixture is very
soft and lightly browned, about 20 minutes. Serve over penne,
garnished with cheese if desired. Serves 4 to 6.
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