Pasta with bell peppers and ham

October 17, 2007

Serves 4

2 large red bell peppers3 tablespoons olive oil3 medium red onions, sliced7 ounces thinly sliced serrano ham or prosciutto, cut into thick strips2 tablespoons capers4 tablespoons chopped fresh basilSalt and black pepper, to taste1 pound dried tagliatelle
1. Turn on the broiler. Set the peppers on a rimmed baking sheet and cook them, turning often, for 25 minutes or until they are charred. Transfer to a cutting board, cover with plastic wrap, and leave to cool. Peel off the skins, halve the peppers, discard the seeds and stems, and cut the flesh into thick strips.

2. In a large skillet, heat the oil. Add the onion and cook over low heat, stirring often, for 10 minutes or until softened. Remove the pan from the heat. Stir in the pepper strips, ham, capers, basil, salt, and pepper. Set aside.

3. Bring a large pot of salted water to a boil. Add the tagliatelle, let the water return to a boil, and simmer the pasta for 8 to 10 minutes or until tender but still firm to the bite.

4. Drain the pasta and transfer to a bowl. Add the pepper mixture and toss well. Taste for seasoning and add more salt and pepper, if you like. Adapted from "1080 Recipes"