Difficulty:[usr 2]
First, put the red pepper on the flame, taking care to turn it every minute, until the skin is completely burned.
Rinse thoroughly under cold running water until the skin is completely gone. Then cut the pepper into small squares.
Peel the courgettes and cut them into small cubes.
Dip the zucchini and bell pepper in boiling water for 5 minutes.
Put 20 grams of butter in a large dish over high heat, brown the diced zucchini and bell pepper.
Peel, deseed the tomatoes, put them through a vegetable mill.
In another sauté pan put the other 20 grams of butter then the tomato juice.
Cook the penne rigate in salted boiling water for about 10 minutes.
Drain and add the tomatoes, then the zucchini and bell pepper. stir in thyme and parsley.
Season with salt and pepper.
Dish on serving platter.
Optional:garnish with grated Comté cheese
Note:No plural names for pasta in Italy
Recipe from the Book of Dough for Panzani by Hubert
