Pasta with Tomatoes and Peppers (Bombolotti with Peppers and Tomatoes)
Pasta and Pizza | Italian cuisine
⏳ Time
45 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Pasta with Tomatoes and Peppers (Bombolotti with Peppers and Tomatoes)
Ingredients
- Tomatoes - 4 pieces
- Mild Chili Spice - 1 piece
- Garlic - 2 cloves
- Fresh basil leaves - 1 teaspoon
- Dried Rosemary - ½ teaspoon
- Ocean salt - to taste
- Olive Oil - 5 tablespoons
- Champagne Vinegar - 2 teaspoons
- Sugar - 1 teaspoon
- Penne rigate - 10.6 oz
- Grated Pecorino Pepato Cheese - to taste
- Orange Bell Peppers - 2 pieces
Step by Step guide
Step 1
Wash the peppers, cut them in half, and remove the seeds. Cut the flesh into large squares.
Step 2
Heat 4 tablespoons of olive oil in a pan, add the chili pepper (after removing the seeds). After 1.5 minutes, remove the chili pepper and sauté the cut peppers in the heated oil until semi-cooked.
Step 3
Make a cross-shaped cut on the tomatoes and pour hot water over them, covering with a lid. After 3 minutes, remove the skin from the tomatoes and cut them into small cubes (you can blend them if desired).
Step 4
Add the tomatoes to the peppers. Finely chop the garlic and add it to the peppers and tomatoes, mix everything and simmer over medium heat without a lid until excess liquid evaporates.
Step 5
In a large pot of boiling salted water with 1 tablespoon of olive oil, cook the bombolotti (penne, rigatoni) until al dente.
Step 6
At the same time, when the pasta begins to cook, add sugar, vinegar, basil, oregano, and sea salt to the sauce (keep in mind that the pasta absorbed some salt from the salted water), mix well and simmer for another 7 minutes over low heat.
Step 7
Drain the cooked pasta and serve it on plates. Top with the sauce and sprinkle with grated Parmesan cheese (to taste).
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