Linguine with saffron and pepper sauce

Linguine with saffron and pepper sauce

Total: 45 min. | Active: 45 min.
vegan, lactose-free
Nutritional value / person: 636 kcal
, Fat: 15 g
, Carbohydrate: 99 g
, Protein: 20 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 onion
2 garlic cloves
1 red chilli pepper
800 g red peppers
3 tbsp olive oil
2 tbsp tomato puree
1 tbsp oregano leaves
1 sachet saffron
1 dl white wine
150 g cherry tomatoes
2 ½ dl water
½ dl white balsamic vinegar
¾ tsp salt


500 g pasta (e.g. Linguine)
salted water, boiling

To serve

40 g Kalamata olives
1 tbsp oregano leaves
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How it's done

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Peel and finely chop the onion, press the garlic and cut the chilli pepper into rings, remove the seeds.

Deseed the pepper and cut lengthwise into strips.

Heat the oil in a pan. Sauté the onion, garlic, chilli pepper, tomato puree and oregano for approx. 3 mins.

Add the pepper and saffron, cook for approx. 5 mins. Pour in the wine and reduce almost completely. Add the tomatoes, water and balsamic, season with salt, cover and simmer for approx. 20 mins. until soft.


Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pasta.

To serve

Pit and halve the olives. Mix the pasta, reserved cooking water and olives with the sauce, plate up. Garnish with the oregano.

Good to know
Serve with: Grated parmesan.

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