Fusilli with Peppers, Olives and Vegetables from The Classic Pasta Cookbook by Giuliano Hazan

Name: Fusilli with Peppers, Olives and Vegetables from The Classic Pasta Cookbook by Giuliano Hazan
Total time: 40 min
Ingredients: 1 pound fresh roma tomatoes, peeled, and ½-inch diced; ½ cup green olives, pitted and sliced in lengthwise strips; 2 tablespoons capers; 1 teaspoon fresh oregano, coarsely chopped; 8-10 leaves fresh basil, shredded; 1 pound fusilli lunghi; ¼ cup Parmigiano-Reggiano, freshly grated; 2 tablespoons pecorino romano cheese, freshly grated; 3 medium sweet yellow onions, thinly sliced; 2 tablespoons flat leaf Italian parsley, finely chopped; 1 teaspoon garlic, finely chopped; Salt; 4 tablespoons extra virgin olive oil; ⅛ teaspoon crushed red pepper; 3 ounces pancetta, cut ¼” thick; 1 large yellow or red pepper (or half of each), cored, seeded, peeled and cut into strips ½” wide

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This zesty, flavorful sauce is a recipe of my mother’s I am particularly fond of and have made minor changes to. It may seem uncharacteristic of Italian cooking to use so many different...

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Ingredients

1 pound fresh roma tomatoes, peeled, and ½-inch diced
½ cup green olives, pitted and sliced in lengthwise strips
2 tablespoons capers
1 teaspoon fresh oregano, coarsely chopped
8-10 leaves fresh basil, shredded
1 pound fusilli lunghi
¼ cup Parmigiano-Reggiano, freshly grated
2 tablespoons pecorino romano cheese, freshly grated
3 medium sweet yellow onions, thinly sliced
2 tablespoons flat leaf Italian parsley, finely chopped
1 teaspoon garlic, finely chopped
Salt
4 tablespoons extra virgin olive oil
⅛ teaspoon crushed red pepper
3 ounces pancetta, cut ¼” thick
1 large yellow or red pepper (or half of each), cored, seeded, peeled and cut into strips ½” wide