Tomato cream pasta with peppers and pickled peppers
Stir-frying the red and yellow peppers brings out their sweetness and makes them delicious. The cream sauce and the acidity of the pickles give the rich sauce a refreshing taste. It's also delicious with smoked salmon
How to make it
1
Thinly slice the red and yellow peppers and bacon, thinly slice the onion, and julienne the sweet pickles
2
Add A to a frying pan and when it becomes fragrant, add the bacon, onion, red pepper, and yellow pepper in that order
3
Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)
4
Once the ingredients in the frying pan have softened, add B and mix well with a wooden spatula, then add the sweet pickles and simmer
5
Add the boiled spaghetti to the frying pan, add the spaghetti cooking water (about 30ml), stir-fry, and add salt to taste
6
Add 1 tablespoon of Parmesan cheese and mix again
7
Serve on a plate and sprinkle with the remaining Parmesan and parsley
Materials 1 person
-
- Red peppers
- 35g
-
- Yellow peppers
- 35g
-
- bacon
- 20g
-
- Onion
- 45g
-
- sweet pickles
- 10g
-
- salt
- A little
-
- Parmesan cheese
- 2 tbsp
-
- Mince parsley
- Appropriate amount
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Chop garlic
- 1 piece
-
[B]
- Whole tomatoes
- 75g
-
- butter
- 5g
-
- Fresh cream
- 50ml
-
- parsley
- A little
-
[Boil spaghetti]
- Spaghettidi Czech No.11 Spaghettini
- 80g
-
- Used in boiling water
- 3000ml
-
- 1% salt content of salted
- 30g
[PR]
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