Penne Provençale

Today, like we say in France , "C'est un temps de chien", means a rainy and cold day ( proper meaning: dog's weather). It puts me in a mood to eat my fresh little bell pepper I just bought yesterday at the farmer's market near city hall. Grown by local Berkeley farmers, these tiny peppers are a bit sweet and their skin is so thin that you don't even have to peel them, especially if you like them a bit crunchy.



Time 10 minutes
For my lunch, so 1 person

3 small bell peppers
1 glove of garlic
1 tomato
Basil leaves
1 tbsp olive oil
Salt and Pepper


















1) Bring a pot of water to boil and add the pasta.
2) Chop the bell peppers, tomato, garlic and the basil leaves.


















3) In a tbsp of olive oil, start cooking the bell pepper for 2 minutes, then add tomato, garlic and basil leaves. Leave on low heat until your pasta get ready. If you used a normal bell pepper , just leave it cook longer to make it more tender.



4) Sprinkle with Parmesan cheese and serve immediately.