This past week for the forty-sixth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Fusilli con la Peperonata (Fusilli with Green and Yellow Peppers) on page 74.
The ingredient list: onion, olive oil, hot red pepper flakes, garlic, green bell pepper, yellow bell pepper, salt, tomatoes, fresh oregano, Parmigiano Reggiano, and fusilli.
The recipes I am choosing from the book this summer I have saved for the purpose of being able to make them when a majority of the listed ingredients can be found fresh and in season. Such was the case with this recipe where I got to use onions, green peppers, yellow peppers, tomatoes, and oregano all fresh from my CSA basket and herb pots. The vegetables and seasonings make a wonderful sauce for the pasta, full of flavor and freshness. We liked the spicy kick from the hot red pepper flakes a lot! Gone are the days that I thought pasta sauce was either red or white...this book has shown me that topping and sauces for pasta are varied, new and exciting for us. Definitely worthy of a repeat.
If you wish to see what the others made (we each choose a recipe from the book that fits in with our family's meal plan that week), click on their names to link to their 30 Minute Thursdays post: Margaret, Glennis, Peggy, and Chaya. If you'd like to join in, let us know by leaving a comment in the comment section here, we'd love to have you join us.