A plate of pasta with peppers is ideal for a first course to prepare in a short time, with few ingredients but however, tasty and very fragrant.
If you want, you can enrich the dish adding cheese or the vegetables you prefer.
- 400 g of tagliatelle
- 4 peppers
- 1 clove of garlic
- salt to taste
- pepper to taste
- extra virgin olive oil to taste
- parsley to taste
Deprive of the petiole the peppers, divide them in half and then deprive them of seeds and internal filaments. Rinse the peppers under running cold water and reduce them into strips or small cubes.
The shape to give to the peppers depends on the final result you want to get and how you want to serve the dish to your guests. Obviously, depending on the size you have given to the peppers will also the cooking time vary.
In a pan add extra virgin olive oil and a clove of garlic, which you can leave whole so as to remove it later. Cook it for a couple of minutes and when it starts to brown add the cubes or the strips of peppers. In this case, use peppers of various colors so as to give a more particular chromatic note to the dish but also more nuances of flavor.
Add salt and pepper to taste and sauté for about five minutes and, if necessary, some vegetable broth and the cooking water of the pasta, which in the meantime you have put to heat, so as to encourage the cooking of the peppers. Meanwhile, cook the pasta and drain when it is al dente.
Once ready, drain the pasta and add it to the pan along with the seasoning. Sauté for a few minutes and then serve with chopped parsley, if you like. Add more pepper and some extra virgin olive oil before serving to taste.
If you want a paste with cream of peppers, instead, blend part of the peppers, or the whole amount, inside a mixer. Once you have a cream, pour it back into the pan and sauté the pasta when it is cooked.
Eat the pasta with peppers very hot immediately after its preparation so as to be able to appreciate it at best.
Instead of black pepper, use chili or paprika to add a spicier note to your dish. Use the color of the most favorite peppers, depending on the taste you want to give to your plate and according to your needs.