By | March 01, 2015

Ingredients

  • Olive oil
  • Penne pasta
  • Dash of Himalayan Pink Salt
  • Diced onion, to taste
  • Selection of your favourite peppers, chopped (Chefs note: "I use sweet and hot banana.")
  • Dash of red wine or balsamic vinegar
  • Chopped stem tomatoes, to taste
  • Crushed garlic, to taste
  • Fresh or dried basil and/or parsley, to taste
  • Dash of Peruvian Pink Salt
  • Pecorino Romano cheese, for garnish (Chef's note: "Locatelli is my personal favorite!”)

Instructions

  • Bring a large pot of water to a boil. While water heats up, drizzle a large sauté pan with olive oil, and heat on low until hot.
  • As soon as the water begins to boil, add pasta, a few drops of olive oil, and a pinch of Himalayan Pink Salt. Cook the pasta according to directions on the package.
  • Add onion and peppers to the sauté pan. Stir occasionally, until onion browns and peppers soften. Add a dash of red wine or balsamic vinegar, tomatoes, and garlic. Stir, and let simmer until the pasta is done cooking.
  • Drain the pa sta. (Save some of the cooked water if you prefer a thinner dish.) Add herbs and a pinch of Peruvian Pink salt to the sauté pan.
  • Toss the pasta with the pan mixture until fully integrated. If desired, drizzle olive oil over the pasta.
  • Serve with a glass of red wine and fresh Pecorino Romano cheese, such as Locatelli.

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Ingredients

  • Olive oil
  • Penne pasta
  • Dash of Himalayan Pink Salt
  • Diced onion, to taste
  • Selection of your favourite peppers, chopped (Chefs note: "I use sweet and hot banana.")
  • Dash of red wine or balsamic vinegar
  • Chopped stem tomatoes, to taste
  • Crushed garlic, to taste
  • Fresh or dried basil and/or parsley, to taste
  • Dash of Peruvian Pink Salt
  • Pecorino Romano cheese, for garnish (Chef's note: "Locatelli is my personal favorite!”)
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