Fusilli with Peppers and Onions

1 large red bell pepper
1 large yellow bell pepper
6 tablespoons of olive oil
1 large red onion, thinly sliced
2 cloves of garlic, crushed
4 cups (14 ounces) of fusilli (or short pasta)
3 tablespoons of finely shopped fresh flat-leaf parsley
Salt to taste
Freshly ground black pepper to taste
Freshly grated Parmesan cheese to serve




Place the peppers under a hot broiler and turn occasionally until they are black and blistered. Remove them from the broiler and place them in a large ceramic or glass bowl. Cover the bowl with a plate and allow the peppers to sit for 10 minutes.

Remove the peppers from the bowl and peel them. Do not rinse the peppers. Cut them into quarters and remove the stems and the seeds. Slice the flesh into thin slices.

Bring a large pot of salted water to the boil and add the pasta. Cook until it is tender.

Heat the oil in a large saute pan. Add the onions and cook over medium heat until they are translucent, perhaps 7 or 9 minutes. Stir in the garlic and cook for two minutes more.

Add the peppers to the onion mixture and stir everything together gently. Stir in 3 tablespoons of the pasta cooking water. Season with the salt and the pepper. Stir in the chopped parsley.

Drain the pasta. Do not rinse the pasta. Add the pasta to the onion mixture and cook over medium heat for 5 minutes, stirring constantly.

Serve with the Parmesan passed separately.