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Recipes

Pasta with bell pepper and tomato sauce

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Preparation: 35 minutes.
Cook time: 60 minutes.
Servings: 4-6 servings

Ingredients

185 ml (3/4 cup) olive oil, divided

2 Gen V red bell peppers, seeded and diced

2 Gen V green bell peppers, seeded and diced

2 Gen V yellow bell peppers, seeded and diced

4 garlic cloves, minced

1 anchovy fillet

1 pinch crushed chili flakes

4 vine-ripened tomatoes, seeded and quartered

500 ml (2 cups) passata

15 ml (1 tbsp) sugar

Salt and pepper to taste

Fresh basil leaves, torn

1 package of pasta, long or short, of your choice

Preparation

  1. In a large saucepan over medium-high heat, warm half of the olive oil. Fry the bell peppers for about 15 minutes, stirring frequently until they are well browned. Remove the peppers from the pan and set them aside.
  2. In the same pan, add the remaining olive oil and fry the garlic with the anchovy fillet and crushed chili flakes for 30 seconds. Add the fresh tomato quarters and cook for 5 minutes until they soften.
  3. Add the passata and sugar, reduce the heat to medium-low, and let the sauce simmer for about 40 minutes, stirring occasionally.
  4. Stir in the fresh basil at the end of the sauce's cooking time and mix well.
  5. Cook the pasta according to the package instructions, drain, and return it to the saucepan. Add 2-3 ladles of sauce to the pasta and mix to coat evenly.
  6. Serve the pasta with extra sauce on top, garnished with Parmesan cheese and fresh basil if desired.


Products used