Cooking

Rigatoni Peperona-ta-ta

Good evening.  It’s getting a bit late but I wanted to share tonight’s dinner.  I made Rigatoni Peperonata from the August issue of Real Simple.  It. Was. So. Good.

It was very easy to pull together.  It does require chopping three bell peppers but that went a lot faster than I expected.  And make sure to get pitted olives because I didn’t and it was a bit of a pain to get the pits out.

All in all I highly recommend this recipe.  If you like peppers and olives I think you will like it.  Benzo and I agreed that it will probably be moving into the regular dinner rotation, especially when we are picking several bell peppers from the garden every day.

Serve this dish with a green salad and a loaf of bread and you have dinner.

For the recipe, please see this page on Real Simple’s website.  I love Real Simple magazine.  I’ve been a subscriber for over 6 years!

Good night!

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