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Peppers and Pasta
By Chef Curtis Aikens


2 ounces Basil chopped and divided in half 
2 tablespoons Olive Oil 
2 Organic Bell Pepper red, cored and thinly sliced 
2 Organic Bell Pepper yellow, cored and thinly sliced 
1 Fennel cored trimmed and thinly sliced 
4 Organic Tomatoes chopped 
1 Organic Yellow Onion chopped 
2 cloves Organic Garlic peeled and chopped 
1 pump rosemary extract - 
1 ounce Thyme - chopped 
1 pound Penne Pasta cooked 
1/2 cup Reggiano Parmigiano Cheese grated 


In a large sauté pan, heat the oil and sauté the peppers, tomatoes, onion, fennel, garlic, half the basil, the rosemary extract and thyme. 

Cook until the vegetables are tender. Pour the mixture over the pasta and toss to combine. 

Sprinkle the finished dish with the remaining basil and cheese.