Keeping it simple: Pasta!

I'm N posting this recipe and it does come as a surprise for people who know me and my likes and dislikes regarding food. I do like Pasta but am not in love with it like A is. He can live on pasta and is known to eat one whole pound of pasta in a single day. I was introduced to 'proper, authentic' pasta only after I moved to the US. A made pasta for over 3 months once or twice a week. With Marinara sauce. And Alfredo sauce. I was okay with it. I needed the sauce to eat the pasta. However, no longer do I need wet pastas to whet my Pasta love! Now, I love it dry, loaded with veggies and less cheese. So, when Soma of Ecurry asked for pasta recipes, I was unsure. You see, I NEVER make pasta. Every time we've had pasta, A's made it and I've eaten it. However, this time around, I decided to give it a try. This one goes out to Hay Hay Donna Day, an event hosted by Soma this time around and preceded by Bron Marshall.

I usually skip lunch or eat a fruit when I'm alone and bored to cook for one. However, yesterday, I got enthusiastic about the rotting green bell peppers in the fridge and decided to make this Pasta. I love bell peppers -all colours and types. The recipe is simple and not fussy at all. I had my lunch ready in 10 mins and I loved it.

Ingredients

1 large bell pepper, chopped lengthwise
1/4 cup onion, chopped lengthwise
A pod of garlic, finely chopped
1 cup Pasta
Water to boil the Pasta
Salt
Pepper and Paprika
1 tbsp Olive oil
1 tsp butter
1 tsp oregano
Some Parmesan cheese for garnishing

1. Cook the pasta per instructions on the box. I used Penne coz I love Penne pasta. I'm not a huge fan of Rotini. I like the smooth texture and the almost invisible ridges of Penne. Cook it and add olive oil after draining to prevent the pasta from sticking together in the colander.

2. Throw in the butter on a hot skillet, add the onions and garlic and let it cook for 2 mins. Add the bell peppers, close the skillet and let it cook for a good 3-4 mins.

3. Add salt, oregano and pepper. I also added some Paprika. Stir this mixture well to avoid burning.

4. Add the cooked and drained pasta and add 1/2 tbsp of olive oil (optional). Mix well. Let it cook for 2 mins. I like my pasta 'almost' roasted.

5. Serve garnished with some Parmesan cheese sprinkled over it!

See? Wasn't it simple! This was a weekday lunch and I got back to my studies in 10 mins after I entered the kitchen to make lunch. And it was scrumptious. This is from a girl who is not too fond of pasta. I added more bell peppers because like I said I love my bell peppers and the crunch it adds to the dish!

Soma, take it away. Its all yours! :)