Pasta with peppers

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Pasta with peppers is a typical summer first course that is quick and easy to make. The procedure of this pasta with peppers involves cooking them in a pan, where the pasta will then be skipped before being brought to the table with a grated julienne provolone.
Despite its simplicity, this dish was really tasty, so much so that it was included in the blog recipes. From today on, also add this in your recipes with peppers and let me know if you try it before the summer ends. Basins to those who pass through here: *

  • Doses for 2 people:
  • 1 red pepper
  • extravirgin olive oil
  • 1/2 onion
  • 1 clove of garlic
  • 160 gr of half penne rigate
  • 60 gr of provola
  • 2 cherry tomatoes
  • basil
  • salt
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 10 min
  • cooking: 30 min
  • total: 40 min

Method

How to make pasta with peppers

Wash the pepper and cut it into strips, chop the onion now.
Fry the onion and the whole garlic clove in a pan with the oil, then add the peppers.

Cook for 20 minutes then put the diced cherry tomatoes, salt and basil.
Cook another 5 minutes, stirring occasionally.

Meanwhile, cook the pasta in salted boiling water, drain and sauté in the pan.

Your pasta with peppers is ready, serve it with julienne provola.

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