Spaghetti with three-colored peppers
The sauce can be prepared in advance, but be sure to heat it and adjust the amount of water before using it.
Thin spaghettini pasta is recommended.
Thin spaghettini pasta is recommended.
How to make it
1
Cut the peppers and paprika into 2cm cubes, and the onions and bacon into 1cm cubes
2
Heat A over low heat and fry the bacon until the garlic becomes fragrant. Once the surface is cooked through, add the vegetables from [1] and fry slowly over low heat for about 30 minutes
3
Add the tomato sauce and simmer for a further 10-15 minutes
4
Bring a pot of water to a boil, add salt, and boil the spaghettini until slightly al dente (with a little core still remaining in the center). (Guideline: about 1-2 minutes before the recommended cooking time.)
5
Add the boiled spaghettini and [B] to [3], mix well, and serve on a plate
6
Finish by sprinkling with parsley and Parmesan cheese
Materials 1 person
-
- green pepper
- 90g (2-3 pieces)
-
- Red and yellow paprika
- 180g each (about 1/2 piece)
-
- Onion
- 140g (approx. 1/2 pieces)
-
- bacon
- 100g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Chop garlic
- 1 tablespoon
-
- Red chili pepper
- 1 bottle
-
- Tomato sauce
- 250g
-
[Boil spaghetti]
- Spaghettini di Czech No. 11
- 160g
-
- Boiled water
- 3000ml
-
- Salt *1% salt content of water
- 30g
-
[B]
- Parmesan cheese
- 10g
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Mince parsley
- 1 tablespoon
-
- Parsley, finely chopped, for garnish
- Appropriate amount
-
- For finishing parmesan cheese
- Appropriate amount
[PR]
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