Rotelle con Peperonata (Cartwheels with Bell Pepper and Onions)

We cooked this years ago but apparently it didn't get a writeup. It's not a very quick recipe, but it is an easy one with a generous helping of bell peppers.

Rotelle con Peperonata

The Classic Pasta Cookbook by Guiliano Hazan, p.124

Ingredients

• 1 lb rotelle or ruote di carro
• ⅓ C olive oil
• 2 large yellow onions, thinly sliced
• 4 large bell peppers, cored and cut lengthwise into 5mm strips
• 1 C diced tomatoes
• ¼ tsp salt
• ¼ tsp pepper
• pinch chili pepper flakes
• 1 tbsp parsley

Directions

1. Cook the pasta al dente; drain and set aside.
2. Meanwhile, add the olive oil and onion in a large skillet over medium low heat.
3. Cook until the onion is soft and golden.
4. Increase heat to medium and add the bell pepper. Cook until they begin to become floppy, 2-3 minutes.
5. Add the tomatoes, salt, pepper, and chili flakes and cook until the tomatoes have reduced, ~30 minutes.
6. Stir in the parsley and the pasta and serve.