Pasta with a peppers sauce is a very simple first course that comes directly from my mother's kitchen. Once she has been out with some of her friends in a trattoria, and they offered her an appetizer of bruschetta with cream of pepper on the top, pasta with cream of peppers, chicken with cream of peppers... in short, they had the cream of peppers and they thought to offer it in every way possible. It was so good that when she came home she tried to do it again and obviously, it was very good. Thank goodness they didn't put the pepper sauce in the tiramisu too!
For 3/4 People
Ingredients
- 430g Pasta (Paccheri or Rigatoni)
- 1 big red pepper
- 1 big yellow pepper
- 12 Cherry or Datterino tomatoes
- 1 clove Garlic
- 3 tablespoons Extra virgin olive oil
- Salt
- Parsley
Preparation
Clean the peppers, cut them into pieces and remove the white inner part and the seeds. Cut the peppers into small pieces.
Put three tablespoons of extra virgin olive oil and a clove of garlic cut in half in a pan and heat them. Add the peppers and the chopped cherry tomatoes and cook for about 10 minutes. Salt and, if you prefer, add a little bit of chilli.
Put the peppers and cherry tomatoes in a bowl and puree them with an immersion blender until creamy.
Bring a pot of lightly salted water to boil and add the pasta.
Drain the pasta still al dente directly into a pan together with the pepper cream and cook for a couple of minutes.
Finish with freshly chopped parsley on the top.
Buon Appetito!