|1 tbsp olive oil||12 oz (350 g) dried penne or medium pasta shells (conchiglie)|
|1 onion, finely chopped||handful of fresh basil leaves, torn|
|2 garlic cloves, finely chopped||¼ cup freshly grated Parmesan cheese|
|2 fresh red hot chile peppers, seeded and finely chopped||splash of good-quality balsamic vinegar (optional)|
|2 red and 1 yellow bell pepper, seeded and coarsely chopped||sea salt and freshly ground black pepper|
Heat the oil in a frying pan, add the onion, and cook over low heat for 5 minutes or until soft. Season well with salt and pepper. Add the garlic and chiles and cook for a few seconds more. Add the bell peppers and cook, stirring occasionally, over low heat for 5 minutes or until soft.
Meanwhile, cook the pasta as the package directs, or until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the pepper mixture and the basil and toss again. Sprinkle with Parmesan and balsamic vinegar (if using), and serve with a crisp salad on the side.
To speed things up use a 12oz (350g) jar of roasted peppers and toss it with hot pasta.
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