Pasta with Romano Peppers

5 tablespoons of extra-virgin olive oil
1 onion, peeled and chopped
1 clove of garlic, peeled and finely sliced
4 romano peppers, two red and two yellow, deseeded and sliced
300 g of cherry tomatoes, halved
A handful of fresh basil, chopped
1 fresh red chilli, deseeded and finely chopped
400 g of pasta penne
Pecorino cheese

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Pasta with Courgettes and Lemon Zest

2 tablespoons of extra virgin olive oil
1 onion, finely diced
1 clove of garlic, minced
2 courgettes, sliced
650 ml of water
150 g of medium sized pasta
4-5 basil leaves, roughly chopped
2 tablespoons of Parmigiano Reggiano cheese, freshly grated
Zest of an unwaxed lemon, finely grated
Black pepper, freshly ground

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