Penne Peperoni Recipe

Bring a large pot of salted water to a boil over high heat.

Add the penne pasta to the boiling water and cook according to package instructions until al dente, stirring occasionally.

Once cooked, drain the pasta and set aside, reserving a little pasta water.

Sautéing Vegetables

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and chopped onion. Sauté for about 2-3 minutes until the onion is translucent.

Stir in the diced brinjal and cook for an additional 5-7 minutes, or until softened.

Adding Tomatoes and Peppers

Add the grilled red bell pepper and the canned diced tomatoes to the skillet.

Season with salt and black pepper. Stir well and let simmer for about 10 minutes.

Add fresh basil leaves during the last minute of cooking, stirring to combine.

Add the drained penne pasta to the skillet with the sauce.

Toss everything together, adding reserved pasta water a little at a time if the mixture seems dry.

Cook for an additional 2-3 minutes until heated through.

Serve the Penne Peperoni hot, topped with grated Parmesan cheese and fresh basil leaves for garnish.