Sunday, June 23 2024

A simple and good first course that will win everyone’s palate thanks to the creamy bell pepper sauce.

 


 

 

SERVINGS:3

INGREDIENTS:

  • 2 red peppers
  • 8 oz of rigatoni pasta
  • 1 cup of tomato puree
  • extra virgin olive oil to taste
  • salt to taste
  • pepper to taste
  • basil leaves as needed

 

 

METHOD

First prepare the peppers, washing them and cutting them into small pieces.

In a nonstick pan put the oil and start cooking them.

Season with salt to taste and after 5 minutes add the tomato puree (I had fresh homemade with basil already incorporated so if yours is just tomatoes add a few basil leaves).

Let it cook for another 15 minutes or so.

Meanwhile cook the pasta in plenty of salted water and keep it a little al dente.

When the sauce is ready, puree it with the blender so that it becomes a smooth cream.

Return the cream to the nonstick cooking pan (I use a wok), add a tablespoon of cooking water and then, once the pasta has been drained, add it to the sauce, sautéing it for a few minutes.

Plate and serve hot 😉

 

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