Serves about 8 as a side dish or 5 to 6 as an entrée.
1/3 cup extra-virgin olive oil
1 large purple onion, sliced
1 large yellow bell pepper, sliced
4 cloves garlic, chopped or sliced (or substitute 1 tsp. garlic paste)
About 1/2 pint of gold-colored cherry or grape tomatoes, cut in half
1 (12-oz.) box Fresina’s “Tiger-face” pasta
1/2 jar Fresina’s white “Bianco” pasta dressing
1 cup Parmigiano Reggiano cheese, grated (reserve 1/4 cup for topping)
Salt and freshly ground black pepper, to taste (You can also add red pepper flakes if desired)
Fresh basil or parsley, for garnish
1. Heat extra-virgin olive oil in skillet. Add onions and bell pepper and sauté just until crisp-tender. Add tomatoes and garlic and sauté for another minute. Remove from heat.
2. Boil pasta and drain. (Do not overcook and it will retain its color.). Toss with sautéed ingredients, tomatoes, pasta dressing and 3/4 cup of cheese. Add salt (if needed) and pepper to taste.
3. To serve, top with a little more Parmigiano Reggiano and garnish with fresh basil or flat-leaf Italian parsley.
Optional: For a main dish, add cooked shrimp, chicken strips or 1 pound Italian sausage, cooked and sliced. You can also add thinly sliced yellow squash or pitted Kalamata olives, which have a purple undertone, for more of the purple-and-gold color theme.