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Autumn Italiann Pasta with Cherry Tmatones

Contributed by: Robert Michael-Cerello

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  • 1 lb. penne pasta, prepared as usual
  • 1 Hungarian sweet pepper, seeded, cut up small
  • 1 large yellow bell pepper, seeded, cut up small
  • 2 large scallions, cut into very thin rounds, white portion and 1/2 the green
  • 1 large yellow onion, not an old one, cut into pieces half again as large as the pepper pieces
  • olive oil, for saute
  • three cloves of garlic, cut up but not minced
  • asiago cheese, about two ounces, for shredding as topping
  • 1 tsp. lemon juice
  • One dozen ripe cherry tomatoes or to taste, cut into fourths


Cook the pasta as usual, rinsing with hot water when done if package says to do so.

Pat dry with a paper towel and reserve.

While the pasta is cooling, heat oil to high in a good frying-saute pan.

At two minutes, add the garlic cloves and cook just until they turn golden.

Turn the pepper pieces every thirty seconds.

Then after three minutes add the onions and scallions, mixed together.

Saute, turning every thirty seconds, for two minutes more and check for doneness.

Remove done mixture from saute pan and pour it all onto the pasta.

Mix through, thoroughly but slowly.

Allow to cool ffor ive minutes.

Using a peeler, grate shredded asiago cheese onto the pasta dish. It will come off in oval very thin flakes.

Pour lemon juice over the mixture and mix together again, to distribute ingredients.

Add the tomatoes and stir one final time.

Serve with a good Mediterranean or Italian bread and butter and a glass of white wine of choice. You may add black olives, Nicoise, variety, for a variation; in that case, grate two ounces of Provolone onto the dish as well.

Serving Size: Makes 4 Servings

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