Food & Cooking Recipes Ingredients Pasta and Grains Pepper Pasta Quick Cook Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 12, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Yield: 4 Serves Ingredients 3 tablespoons olive oil 2 tablespoons unsalted butter 2 medium garlic cloves, crushed 1 medium shallot, very finely chopped 1 medium red bell pepper, seeded, deveined, and cut into very thin slices 1 medium yellow bell pepper, seeded, deveined, and cut into very thin slices 1 medium orange bell pepper, seeded, deveined, and cut into very thin slices Coarse salt and freshly ground pepper Pinch red-pepper flakes 10 basil leaves, well washed and dried, coarsely torn Pepper Pasta Freshly grated Parmesan, for serving Directions Heat oil and butter in a large skillet over medium heat. Add garlic, and cook until golden, about 5 minutes. Stir in shallot, and cook until translucent, about 3 minutes. Add peppers, salt, pepper, and red-pepper flakes, and cook, stirring until soft, about 5 minutes more. Stir in half of the basil. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, 2 to 4 minutes. Drain, and add to the pan with peppers. Cook, stirring constantly, for 1 minute. Transfer to serving platter. If desired, remove garlic, and discard. Garnish with remaining basil and Parmesan. Serve immediately. Rate it Print