Ingredients
- 3/4 pound penne rigate
- 1/4 cup extra-virgin olive oil
- 1 large Spanish onion, thinly sliced lengthwise
- Salt and freshly ground black pepper
- 2 large red bell pepperscored, seeded and thinly sliced lengthwise
- 1 tablespoon drained capers
- 1/2 teaspoon crushed red pepper
- 1/4 cup red wine vinegar
- 1 cup tomato sauce, preferably homemade
- 2 tablespoons shredded basil
- 1/4 cup freshly grated Pecorino cheese
Description
Food & Wine
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