The last is really inspiring. The food magazines always seem to fall more appetizing than other seasons.
Here, we're fans of pulp allarabiatta Josée di Stasio. We find almost the same ingredients in pasta piperade Ricardo, except crushed tomatoes that are replaced by the peppers. Really good.
Pasta piperade (Ricardo)
375 g. short pasta 2 onions chopped
4 peppers into strips of various colors
1 pinch red pepper flakes (2 small birds for me ... and it was not spicy enough for my taste)
1 / 2 t. olive oil 4 cloves garlic
chopped 1 tsp tomato paste
tomato 1 / 4 cup chopped parsley
Cooked pasta. Drain and lightly oil. Book.
In a large skillet over high heat sauté the peppers, onions and peppers in oil for about 10 minutes until lightly browned. Add salt and pepper. Reduce heat to medium, add garlic and tomato paste. Cook 1 minute. Add pasta and parsley and heat through.
For a complete meal, you can add
- a can of tuna in oil
- Italian sausage cooked and sliced finament (my choice ... excellent choice!)
- Parmesan cheese (my choice too; o ))
really a nice alternative to try in time of the peppers. 
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