With "squiggly" noodles and tomato, this is a gem of a kid's pasta. And it has a sneaky side - they will eat beans without even thinking about it.
With this recipe, the only thing you have to cook is the pasta. My cousin Edda makes it all summer long. This is the freshest, purest-tasting recipe I have found for a sauce of raw tomatoes and uncooked seasonings. You rub a bowl with garlic, dice up ripe tomatoes, leaving their skin and seeds intact, tear a few leaves of fresh herbs over the tomatoes, twirl in a thread of olive oil and finish with salt and pepper. Nothing could be easier, or taste better. In some country houses, you might find capers and oregano in the bowl, or hot pepper and crushed garlic, or mint or even celery leaves. Everything in this dish is about what the country cook has on hand.
Piperade is a Basque specialty, a stunning saute of red, green, and yellow bell peppers scrambled with eggs fortified with paprika.
Copyright 2002, Lynne Rossetto Kasper
Excerpted from Vegetarian Cooking for Everyone by Deborah Madison (10th anniversary edition, Broadway Books, 2007). Copyright 2007 by Deborah Madison.