Pasta with peppers and capers

Ingredients for 4 servings:

• 360 g pasta, of your choice
• 2 bell peppers, red and yellow
• 1 can tomato(s), chopped (400 g)
• 1 peperoncini, alternatively 1 chili pepper, or cayenne pepper
• 2 garlic cloves
• 4 tbsp extra virgin olive oil, cold squeezed
• n. B. Salt
• n. B. pepper, black
• ½ tsp sugar
• 40 g capers
• 4 sprigs of parsley
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Pasta with peppers and capers

Preheat an oven to 220 degrees Celsius (425 degrees Fahrenheit). Halve the peppers lengthwise, remove the stems and seeds. Place the pepper halves skin-side up on aluminum foil and bake until the surface begins to blacken in spots. Remove from the oven and immediately place in a freezer bag, seal tightly, and let cool slightly. Then peel off the skin and cut into strips about 2 cm long and 1/2 cm thick. Cook the pasta al dente in plenty of salted water. Deseed and finely chop the chili peppers. Finely chop the garlic cloves. Heat the olive oil in a pan and briefly sauté the chili peppers and garlic, making sure they don’t brown. Add the chopped tomatoes, salt, pepper, and a pinch of sugar. Simmer for a few minutes, then add the pepper strips and capers and simmer a little longer. Finely chop the parsley and add it last. Drain the pasta, mix with the sauce and serve with plenty of freshly grated Parmesan cheese.