Pepperonata sauce for pasta
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pepperonata sauce for pasta - a detailed recipe.
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Recipe:
Grill, turning, 5 multi-colored bell peppers and 8 plum tomatoes Bake the cored tomatoes until set, about 15 minutes; let cool. Peel the peppers and cut into strips; peel the tomatoes and chop them.
In a saucepan, cook 3 chopped garlic cloves in 3 tablespoons olive oil over medium heat until golden brown, 3 minutes. Add the roasted peppers, tomatoes, and their juices, 1 teaspoon salt, and a couple of pinches of pepper. Bring to a simmer, cover, and cook, stirring occasionally, until the sauce thickens, 15 minutes.
Mix with 350g of cooked fusilli, adding reserved pasta cooking water (up to 0.5 cup) if necessary to thin the thick sauce. Remove from heat, stir in 0.5 cup of hand-torn basil, and season with salt and pepper. Serve drizzled with olive oil.
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