Pasta with roasted bell peppers
Super fragrant pasta dish with vegetables. The bright colors of the peppers cooked in the oven together with the red of cherry tomatoes make this dish so nice to look at. The addition of salted anchovies creates a necessary balance between the salty taste of the fish and the sweetness of the bell peppers.
For 2 Person(s)
- 200 g spaghetti or other long type pasta
- 1 red bellpepper
- 1 yellow bellpepper
- 4 cherry tomatoes
- 3 anchovy fillets in oil
- 1 garlic clove
- 1 tsp balsamic vinegar
- extra virgin olive oil
- salt and pepper to taste
Pasta with roasted bell peppers Directions
- Wash and dry the peppers. Coat a baking tray with parchment paper and put on the bellpeppers. Preheat oven to 200 ° C put the pan and roast the vegetables for about 30 minutes turning the peppers 2 times. After this time take the pan out from the oven and, being careful not to burn yourself, immediately cover the pan with aluminium foil. After 15 minutes, remove the aluminum, peel the peppers, remove stems and seeds and cut into long strips. Set aside.
- Cook the pasta in salted, boiling water according to the manufacturer's timing. Drain and set aside.
- Heat the oil in a frying pan. Add the garlic and anchovy fillets and cook until the fish begins to melt. Add the peppers strips and tomatoes cut in quarters. Cook for 2 - 3 minutes over medium high heat. Add pasta and a teaspoon of balsamic vinegar and cook over high heat for 1 - 2 minutes.
delicious, made these yesterday without anchovy. - jennifer