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
salami, sliced thin, cut into strips
1 tablespoon Colavita Balsamic Vinegar
Freshly ground black pepper to taste
Salt to taste (optional)
1 pound penne
cup pasta water
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 and add the peppers, salami, Colavita Balsamic Vinegar,
oregano, pepper, and salt. Add wine. Cover and sauté for another 15
Meanwhile, cook the pasta. Reserve
cup of water when draining and add to the skillet. In a large bowl,
combine the pasta, pepper mixture, and cheese. Toss well and serve.