John Myers
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Pasta Villarrica from Sevkoc
The perfect pasta villarrica from sevkoc recipe with a picture and simple step-by-step instructions.
- 500 g Spiral pasta
- 13 Pointed peppers
- 5 Tomatoes
- 1 bunch Parsley approx. 120 gr.
- 4 toes Garlic
- 2 a cup Yogurt 3.5% – 1 kilo
- 1 tsp Salt
- 125 ml Olive oil
- 1 tbsp Tomato paste concentrated three times
- 2 tbsp Sevkoc pepper pulp
First
- Put the pasta in pre-salted and boiling water.
For the sauce
- Cut the bell peppers into small cubes and sauté them in a saucepan with oil until they have a LIGHT brown color. Then cut the tomatoes into small pieces and stir in. Simmer over moderate heat with the lid closed. Chop the parsley into small pieces (or alternatively, add 2 packets of 50 g frozen parsley) and mix well. Simmer again for approx. 5 minutes with the lid closed.
- Add tomato paste and paprika paste and stir well. Simmer over low heat with the lid closed.
For the pasta
- Drain the pasta and rinse well under cold running water. (Let it drain) Now add the yogurt to the pot (where the pasta was previously) and add the garlic to the yogurt with a garlic press. Mix well. Now mix the noodles (almost cold) into the yogurt with garlic.
- Arrange the pasta on a flat plate and enrich with a little sauce (if you like, you can sprinkle a little chilli flakes over it) and serve.
Youtube video
- There is a detailed video on YouTube for this recipe. Simply copy the following link and paste it into the search bar.
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