How to make pasta with pepper cream at home

Pasta with pepper cream and bread crumbs: and vegetarian first course (if you omit anchovies), simple and quick to prepare. And also very tasty, since peppers, anchovies and bread crumbs are always a winning combination. Just think about the SPAGHETTI WITH SICILIAN PEPPERS. Also in this case it is a recipe inspired by my Sicily and, Obviously, You must love peppers unconditionally. See how simple and elegant it is in this RECIPE VIDEO on my YouTube channel. I love this summer vegetable, colorful, delicate flavour now, now pungent, now sweet, now slightly spicy. Obviously, if you omit anchovies, This recipe is vegetarian and vegan.

Pepper cream: with or without cream?

The red peppers, in particular, they are sweet and aromatic and marry well with anchovies, giving life to this colorful plate, simple and balanced. When it comes to the pepper cream recipe, There are two factions: who puts the cream and who does not put it. I think that To make a fantastic pepper cream, you don't need cream, because it flattens the flavors. They only serve an excellent extra virgin olive oil and some anchovies mixed with breadcrumbs, that gives flavor mitigating the sweetness of peppers. In short, the pasta with cream of peppers and bread crumbs It is a first summer course, Simple and light that will surely conquer you. Furthermore, This pepper cream recipe is vegan.

The most difficult things to do is wash the peppers, wrap them in aluminum foil and cook an hour in the oven. On the contrary, I suggest you do it in abundance since the ROASTED PEPPERS IN THE OVEN they are a real goodness and can also be used as a side dish. Or for example to prepare ROLLS OF ROASTED PEPPERS, i QUICK STUFFED PEPPERS and the fabulous PEPPERS STUFFED SICILIAN. Or the very fast i STUFFED PEPPERS IN A PAN.

And if you love cooking, you could try making pasta at home: I assure you that i MACCHERONI AL FERRETTO with a sauce of PEPPERS AND ONIONS are really an exceptional first course. And now I wish you a good day!

PASTA WITH PEPPER CREAM AND BREAD CRUMBS

Portions: 4 Preparation: 15 minutes Cooking: 40 minutes 40 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.4/5

( 8 voted )

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Ingredients

360 grams of long pasta (spaghetti, Linguine)

2 red peppers

extra virgin olive oil

2 cloves of poached garlic

basil

salt and pepper

50 grams of stale breadcrumbs

6 anchovy fillets in oil

a fresh spring onion

Procedure

First look at the RECIPE VIDEO on my YouTube channel. Preheat the static oven to 200 degrees. Wash the peppers, dry them and wrap them in parchment paper and then in aluminum foil, one by one. Bake them in the oven for 40 minutes or until tender; turn off the oven and leave them inside, with the door closed, until completely cooling. Once cold, peel them: you will see that it will be a very easy operation, the skin will come off on its own. Remove the seeds and make them into strips, then let them drain for 30 minutes in a colander.

In the meantime, clean and finely chop the spring onion, Then fry it together with the extra virgin oil and oil in a large pan: When they are well browned, Add peppers and cook them over medium heat for 10 minutes: salt, pepper, merge a few leaves of Marjoram. Remove the garlic and blend the peppers with a blender until you obtain a smooth and homogeneous cream. Then put the cream back in the pan.

Dissolve the anchovy fillets in the hot extra virgin olive oil, Add breadcrumbs, stir and toast always stirring (to prevent the bread burn), until the anchovy breadcrumbs are golden. Set aside.

Boil the pasta in salted water and drain al dente, putting aside a little cooking water. Stir the pasta with pepper sauce, adding if necessary a few tablespoons of cooking water.

Composition of the dish: sprinkle the pasta with generous crumbs of toast with anchovies, Garnish with a marjoram leaf and a drizzle of extra virgin olive oil and serve immediately. Bon appétit!

Note

Combination: We choose a combination with a wine produced in Sicily by the company Donnafugata. From Catarratto is born Prio, a white flower and citrus scents, tangy and fresh, able to balance these two elements of this recipe: the flavor of the anchovy-flavored toast and the sweetness of the sweet pepper.