Ingredients
Hint:
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
kochen@bettybossi.ch
To roast the peppers
Sauce
Tagliatelle
How it's done
To roast the peppers
Transfer the peppers to a tray lined with baking paper. Roast for approx. 45 mins. in the centre of an oven preheated to 220 °C until the pepper skin is dark. Turn the peppers halfway through the cooking time, and add the onions and garlic to the tray. Remove the peppers, onions and garlic, place the peppers in a bowl and cover with a damp tea towel, leave to cool. Peel the peppers and remove the seeds.
Sauce
Place the peppers, onions and garlic in a measuring cup. Add the dried tomatoes and cream, puree until smooth, season. Pour the sauce into a frying pan.
Tagliatelle
Cook the tagliatelle in salted water until just al dente, drain and reserve approx. 50 ml of the cooking water. Add the tagliatelle and the cooking water to the sauce, mix and finish cooking the tagliatelle. Mix the basil in with the tagliatelle, sprinkle with the cheese.
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