A simple recipe, perfect for the pepper season. Optionally, you can add meat to the pasta: chicken or lamb.
- 250 g pasta (any type to your liking)
- 1 red bell pepper and 1 yellow
- 1 sweet onion
- 3–4 garlic cloves
- Olive oil
- A handful of chopped parsley
- Sea salt and freshly ground black pepper
- Wine vinegar or balsamic vinegar (optional)
- Freshly grated
- Parmesan
Slice the peppers and add olive oil to a skillet, frying the peppers for about 10 minutes until softened. Add the chopped onion and sauté for another 5–7 minutes. Then add the chopped garlic and parsley. Meanwhile, bring water to a boil for the pasta. Cook the sauce for another 3–4 minutes, drizzle with vinegar, add a handful of Parmesan, and reduce the heat to low until the pasta is cooked.
Cook the pasta al dente, then toss it well with the sauce. Optionally, you can add chicken or lamb. Serve with chilled wine.
Slice the peppers and add olive oil to a skillet, frying the peppers for about 10 minutes until softened. Add the chopped onion and sauté for another 5–7 minutes. Then add the chopped garlic and parsley. Meanwhile, bring water to a boil for the pasta. Cook the sauce for another 3–4 minutes, drizzle with vinegar, add a handful of Parmesan, and reduce the heat to low until the pasta is cooked.
Cook the pasta al dente, then toss it well with the sauce. Optionally, you can add chicken or lamb. Serve with chilled wine.
