3 tablespoons Colavita Extra Virgin Olive Oil
3 cloves garlic
1 medium carrot, julienne
1 medium onion, chopped
6 Italian frying peppers, cut into strips
pound Italian salami, slice thin, cut into strips 1/4 inch wide
1 tablespoon Colavita Balsamic Vinegar
teaspoon dried oregano
Freshly ground black pepper, to taste
Salt to taste (optional)
cup red wine
1 pound penne
cup pasta water
cup grated Parmesan cheese
Serves 4 to 6.
Cook the pasta.
In a medium skillet, heat the Colavita Extra Virgin Olive Oil, and sauté
the garlic, carrot and onion; discard the garlic when it turns
golden, then add the peppers, salami, Colavita Balsamic Vinegar,
oregano, pepper and salt. Add wine. Cover and sauté for another 15
Reserve ½ cup of water when draining the pasta and add to the
skillet. In a large bowl, combine the pasta/pepper mixture and
cheese. Toss well and serve.