Summary

Ingredients

• 360 g pasta, your choice
• 2 bell peppers, red and yellow
• 1 can tomato (s), chopped (400 g)
• 1 chilli pepper, alternatively chilli pepper, or cayenne pepper
• 2 cloves garlic)
• 4 tablespoons extra virgin olive oil, cold-pressed
• salt
• pepper, black
• 0.5 teaspoon ½ sugar
• 40 g capers
• 4 stalks parsley
• Parmesan, freshly grated

Print Recipe Pin Recipe

Instructions

1. Preheat an oven to 220 degrees. Halve the peppers lengthways, remove the stem and seeds. Place the pepper halves skin side up on aluminum foil and bake until the surface begins to turn black in some places. Remove from the oven and immediately put in a freezer bag, close tightly and let cool down a little. Then peel off the skin and cut into strips about 2 cm long and 1/2 cm thick.
2. Cook the pasta in plenty of salted water until al dente. Core the peperoncino and cut into small pieces. Finely chop the garlic cloves. Heat the olive oil in a pan and sauté the peperoncino and garlic briefly, but it should not take on any color. Add the tomato pieces, salt, pepper and season with a pinch of sugar. Simmer for a few minutes, then add the pepper strips and capers and simmer a little more. Chop the parsley and add at the end. Strain the pasta, mix with the sauce and serve with plenty of freshly grated Parmesan.