Serves two
200 g penne
Salt
1 red pepper
1 yellow pepper
1 courgette
2–3 chilli peppers
10 cherry tomatoes
1 tbsp. rapeseed oil
Salt and freshly ground pepper
Basil leaves
Freshly grated parmesan
Place the penne in a pot of boiling salted water and cook for six to eight minutes. Other types of pasta such as wholemeal penne or gluten-free Kamut penne are also ideal for this recipe.
In the meantime, prepare the vegetables:
Quarter the peppers, remove the seeds and cut into one centimetre cubes. Halve the courgettes lengthways and cut into 0.5 cm thick slices. Cut the chilli peppers into fine rings and halve the cherry tomatoes. Heat the rapeseed oil in a coated frying pan and toss the vegetables briefly in the hot pan. They should remain crisp.
Drain the cooked pasta and add it to the vegetables in the frying pan without rinsing. Season with salt and freshly ground pepper and add the basil leaves whole or roughly torn. Spoon the pasta into two deep plates and sprinkle with parmesan flakes. You can also drizzle olive oil over the pasta depending on your taste.
Alternative: The dish is also very tasty if you replace the parmesan with fresh buffalo mozzarella, which you can simply tear into pieces using your fingers.
