Farfalle with sweet green chili and tomato
If you're looking for a tasty and quick first course, here is the recipe borrowed from Campanian cuisine: farfalle with sweet green chili peppers and tomato. A recipe good for all seasons, although it is recommended particularly in the summer period when peppers are the seasonal vegetables.
Servings: 4 persone
Ingredients
- 350 gr Farfalle
- 500 gr Peppers small green ones
- 500 gr Peeled Tomatoes
- 5 tablespoons Olive Oil extra virgin
- 2 cloves Garlic
- qb Basil leaves
- qb Salt
- qb Pepper
Instructions
- Bring a pot of water to a boil for the pasta.
- Crush the garlic cloves, peel them, and place in a saucepan.
- Remove the seeds from the washed and dried peppers.
- Add the oil and sauté the garlic cloves until golden.
- Remove the garlic cloves from the saucepan and add the peppers. Let cook for about 3 minutes.
- Add the tomatoes and cook for about 10 minutes.
- Add chopped basil, salt, and pepper to the tomatoes as needed.
- Cook the pasta, add salt.
- When the pasta is al dente, drain and season with the pepper and tomato sauce.
Notes
You can toss the pasta with the sauce directly in the saucepan.