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Entree
4 servings
5 minutes
10 minutes
Chef Curtis Aikens
2 ounces basil, chopped and divided in half
2 tablespoons olive oil
2 Organic Bell Peppers, red, cored and thinly sliced
2 Organic Bell Peppers, 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.
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