By | 8 August 2020
  • 11/4 cups dried acini di pepe
  • 3 Tbs. olive oil
  • 1 medium carrot, cut into small dice
  • 1 small onion, cut into small dice
  • 2 cloves garlic, minced
  • 3/4 cup diced red or yellow bell peppers, or a mix
  • 1 medium zucchini, cut into small dice
  • 1/4 cup white wine; more as needed
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh oregano leaves (optional)
  • 1/4 cup grated Romano cheese
  • Salt and freshly ground black pepper

If you can’t find the tiny, round acini di pepe, you can use tubettini or riceshaped orzo.

  1. Boil the pasta. It should be tender in about 8 min. When done, drain it and
    rinse briefly under cool water. Return it to the pot, toss with 1 Tbs. olive oil, and
    set aside. You can do this up to a day ahead; if so, cover and refrigerate.
  2. Heat a large frying pan over medium-high heat. Pour in the remaining oil, let
    it get hot, and then add the carrot and onion. Sauté over medium heat until
    the onion is soft and translucent, about 8 min. Turn the heat to high. Add the
    garlic, peppers, and zucchini, and sauté for another 5 min. Don’tletthe garlic
    burn. The zucchini and peppers should be soft but not mushy. Deglaze with
    the wine.
  3. Add the pasta and sauté over high heat, jerking the pan frequently so the
    ingredients mix well. If the pasta sticks, add a little more wine. When the pasta
    is heated through, remove the pan from the heat. Gently stir in the parsley,
    oregano, and Romano. Season with salt and pepper.

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