Fusilli Lunghi alla Rustica Recipe | Epicurious

Name: Fusilli Lunghi alla Rustica Recipe | Epicurious
Ingredients: ½ cup extra-virgin olive oil; 3 medium yellow onions, thinly sliced; 1 tsp. finely chopped garlic; ½ tsp. red pepper flakes; 2 Tbsp. finely chopped flat leaf Italian parsley; 3 oz. pancetta, cut into thin strips from a ¼-inch thick slice; 1 large yellow or red pepper (or ½ of each), cored and seeded, peeled and cut into strips ½-inch wide; 1 lb. fresh ripe plum tomatoes, peeled, seeded, and cut into and ½-inch dice; Salt; ½ cup green olives, pitted and julienned; 2 Tbsp. capers; 1 tsp. coarsely chopped fresh oregano or ½ tsp dried oregano; 2 Tbsp. fresh basil leaves, torn by hand into small pieces; 1 pound fusilli lunghi; 4 Tbsp. freshly grated Parmigiano-Reggiano; 2 Tbsp. freshly grated Pecorino Romano cheese

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This zesty pasta sauce has everything—tomatoes, peppers, green olives, capers, and a little pancetta. Serve with fusilli lunghi, the long spirals of pasta.

Keywords

cookbooks
italian
tomato
bell pepper
olive
dinner

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Ingredients

½ cup extra-virgin olive oil
3 medium yellow onions, thinly sliced
1 tsp. finely chopped garlic
½ tsp. red pepper flakes
2 Tbsp. finely chopped flat leaf Italian parsley
3 oz. pancetta, cut into thin strips from a ¼-inch thick slice
1 large yellow or red pepper (or ½ of each), cored and seeded, peeled and cut into strips ½-inch wide
1 lb. fresh ripe plum tomatoes, peeled, seeded, and cut into and ½-inch dice
Salt
½ cup green olives, pitted and julienned
2 Tbsp. capers
1 tsp. coarsely chopped fresh oregano or ½ tsp dried oregano
2 Tbsp. fresh basil leaves, torn by hand into small pieces
1 pound fusilli lunghi
4 Tbsp. freshly grated Parmigiano-Reggiano
2 Tbsp. freshly grated Pecorino Romano cheese