fbpx
0 0
Spaghetti con peperoni giallo rossi

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
200 gr Spaghetti
1 red capsicum
1 yellow capsicum
1 glove of garlic
8 red cherry tomatoes
2 spoons olive oil
for season salt
chilly
6 leaves

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Spaghetti con peperoni giallo rossi

Cuisine:

One Monday in Summer

  • 20 minutes
  • Serves 2
  • Easy

Ingredients

Directions

Share

 

It’s a Monday in the Summer. My kids are at school. My skin is still burned by the sun. A walk in the park with my husband, under the shade of the trees makes me hungry…… capsicum spaghetti for two!

Steps

1
Done

Wash capsicums. Cut them in half, remove the seeds and pith. Cut capsicum into little strips.
Meanwhile, heat the oil in a pan, add garlic, chilly, and when softened and still pale, about 4 minutes, add capsicums and cherry tomatoes. Taste for salt. Cook for 10 minutes, adding a little bit of water, cook over high heat with the lid. Put more than half of capsicums and cherry tomatoes into a blender with basil, and blend. Return to the pan. Save some strips of capsicums for decorate.
Meanwhile, cook the spaghetti in plenty of boiling salted water for about 8 minutes or until "al dente". Drain and put it into the sauce in the pan, season to taste. Mix and divide between plates. Decorate with the remaining capsicum strips and some fresh basil.
Serve with a chilly glass of white wine.

Annapaola

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Biscotti alla lavanda
next
Pici all’ Aglione
previous
Biscotti alla lavanda
next
Pici all’ Aglione

2 Comments Hide Comments

Add Your Comment