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
How it's done
Puree the pepper with water.
Heat the oil in a pan. Sauté the onion and garlic for approx. 5 mins. Pour in the wine and reduce almost completely. Add the pepper puree, tomatoes and herbs, season. Simmer the sauce over a medium heat for approx. 30 mins., stirring occasionally.
Cook the pasta in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the pasta. Mix into the sauce along with the cooking water.
|Tip:||Instead of different coloured cherry tomatoes, just use yellow ones.|
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