one-pot-pasta with red peppers
The fusion of red peppers and pasta makes a unique dish which is quickly prepared.
Servings: 2
ingredients:
- 3 red peppers (about 300 g before trimming)
- 1 clove of garlic (finely chopped or pressed)
- 2 - 3 tbsp olive oil
- 400 g Italian tomato pulp (1 can)
- a splash of honey
- 1 chili pepper (or ground chili powder - to taste)
- 150 g riccioli
- 300 - 400 ml water (or stock)
- salt & pepper (to taste)
- some fresh parsley (finely chopped)
- Parmesan (finely or roughly grated - optional)
equipment:
- frying pan
how to:
- Trim the red peppers & cut them into pieces (rather small & long).
- Trim the clove of garlic & chop it finely (or press the garlic).
- Trim the chili pepper & discard the seeds. (If using ground chili powder add it to the tomato pulp.)
- Put everything in a frying pan with the olive oil. Fry softly for about 5 min.
- Discard the chili pepper ... depending on the your preference of heat. If using ground chilli powder adjust the amount to your taste as well.
- Mix tomato pulp & honey. Add to the frying pan & heat it up.
- Add the riccioli & some water (about 150 ml ... 200 ml) and let the mess simmer for about 10 min.
- Add salt & pepper to taste. The riccioli will doubtlessly need some more time in the vegetable sauce of the frying pan than cooked in water.
- Stir the sticky mess, add water (about 150 ml ... 200 ml) & let it simmer for another 5 - 10 min.
- In the meantime: chop the parsley.
- Test the riccioli - if now well cooked add the parsley and serve at once.
- optional: serve with extra grated Parmesan.
storing:
- not recommended!