Three-colored pepper spaghetti
You can prepare the sauce in advance, but when using it, make sure to heat it and adjust the moisture.
For pasta, we recommend thin noodles spaghettini.
For pasta, we recommend thin noodles spaghettini.
How to make it
1
Cut the peppers and paprika into 2cm squares, and the onion and bacon into 1cm squares.
2
Place A on low heat and fry the bacon when the garlic smells. Once the surface is cooked, add the vegetables listed in [1] and slowly fry over low heat for about 30 minutes.
3
Add the tomato sauce and simmer for another 10-15 minutes.
4
Boil water in a pot, add salt, and boil the spaghettini until it has a slightly firm al dente (the core remains in the center). (Approximately 1-2 minutes before the displayed time.)
5
Add boiled spaghettini and [B] to [3], tangle them all together, and then place on a plate.
6
Finish with parsley and parmesan cheese.
Materials 1 person
-
- green pepper
- 90g (2-3 pieces)
-
- Paprika red and yellow
- 180g each (approx. 1/2 pieces)
-
- 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 in relation to water
- 30g
-
[B]
- Parmesan cheese
- 10g
-
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Mince parsley
- 1 tablespoon
-
- For parsley
- Appropriate amount
-
- For finishing parmesan cheese
- Appropriate amount
[PR]
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