Ingredients:
3 ounces pasta ( Conchiglie Rigate or similar conch-shaped pasta works best)
1 1/2 cups water
1 1/2 teaspoons olive oil
1/4 medium onions, finely chopped
1 1/2 large fresh tomatoes, diced
1 large green bell peppers, cut into strips
1/2-1 teaspoon dried basil
1/2 teaspoon oregano
salt
cheddar cheese, grated (optional)
Directions:
Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
If you like it crispier, saute only for a couple of minutes.
Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!
Servings: 2
Time preparation: 5 min.
Time total: 25 min.