Pasta with pepper & tomato sauce
Ingredients
for 4 person
| 1 | yellow pepper, cut into pieces |
| 1 dl | water |
| 2 tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 | garlic clove, squeezed |
| 1 dl | white wine |
| 1 kg | different coloured cherry tomatoes |
| 5 sprig | basil |
| 5 sprig | thyme |
| 1 tsp | salt |
| a little | pepper |
| 500 g | pasta (e.g. Tagliatelle) |
How it's done
Pepper
Puree the pepper with water.
Sauce
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.
Pasta
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.
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