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Spaghetti con peperoni giallo rossi

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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
6 leaves

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Spaghetti con peperoni giallo rossi


One Monday in Summer

  • 20 minutes
  • Serves 2
  • Easy





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!

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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.


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