In Italy, pasta is more than just food—it is a tradition and a way of life with a long history. In most Italian homes, no meal is complete without a plate of pasta, no matter how it is enjoyed—from a quick basic spaghetti with tomato sauce, to elaborate baked dishes or a simple soup!

This is the beauty of pasta, it is simple to prepare, very versatile and you can make it to suit any occasion and budget. And this is probably why it has become a popular food all over the world. Let’s face it, most people love pasta!

Join Gennaro on an exciting Italian adventure and discover a delicious range of over 100 recipes for fresh, dried, filled and baked pasta dishes. Enjoy recreating Gennaro’s favourite pasta dishes, from the traditional classics to more updated versions of Italy’s greatest food.

A delicious collection of over 100 recipes and featuring beautiful photographs by celebrated photographer David Loftus, many of these recipes can be cooked in a matter of minutes. Packed full of tips for making fresh pasta, including gluten and egg-free, picking the best shape for sauces and featuring recipes from across Italy, this is an essential book for any pasta enthusiast.

 

Gennaro’s Pasta Perfecto!: The Essential Collection of Fresh and Dried Pasta Dishes is available at Amazon.com and Amazon.ca.

 

 

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Penne con Peperoni Alla Trapanese (Penne with Trapanese-Style Peppers)

Serves 4

If you enjoy peppers, you will love this dish, which uses both yellow and red bell peppers cooked in two ways, as they do in the Trapani region of Sicily. It’s nice to get the contrasting flavours of the roasted yellow peppers and sautéed red peppers.

 

3 yellow bell peppers

4 oval-shaped tomatoes, such as San Marzano ¼ cup (60 ml) extra-virgin olive oil

4 garlic cloves, finely chopped

1 red chilli pepper, finely chopped

1 red bell pepper, thinly sliced

12 oz (350 g) penne pasta

A handful of parsley, finely chopped

1½ oz (40 g) pecorino, shaved

A handful of basil leaves, to serve

Sea salt

 

Preheat the oven to 400°F (200°C).

Put the yellow bell peppers into a roasting pan and dry-roast in the hot oven for about 35 minutes, until the skin is golden-brown and the peppers have softened.

Meanwhile, bring some water to a boil. Submerge the tomatoes in the boiling water for 2 minutes, then drain. Remove the skins and seeds, and finely chop the flesh. Set aside.

When the yellow peppers are ready, carefully remove the skins and seeds, and roughly chop the flesh. Set aside.

Heat the olive oil in a large frying pan over medium heat, add the garlic and chilli, and sweat for 1 minute. Add the red bell peppers and continue to cook for about 10 minutes, until the peppers have softened. Stir in the roasted yellow peppers and tomatoes, add some salt, and fry, stirring, over high heat for 1 minute. Reduce the heat to medium, cover with a lid, and cook for about 10 minutes, while you cook the pasta.

Bring a large saucepan of salted water to a boil and cook the pasta until al dente (check the instructions on your package for cooking time).

Drain the pasta, reserving a little of the cooking water. Add the pasta to the peppers, along with a little of the cooking water, and mix well to combine while still on the heat. Stir in the parsley, then remove from the heat and serve with shavings of pecorino cheese and basil leaves.