John Myers
Ingredients for 2 servings:
- 4 red bell peppers
- 1 onion(s)
- 2 tbsp tomato paste
- 1 tbsp herbs, fresh or frozen
- 125 ml white wine
- some cream
- Thyme, dried
- salt and pepper
- some oil
- 200 g pasta, whole grain
- salt water
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
spicy delicious
Deseed and halve the peppers. Place them inside-down on a baking sheet lined with parchment paper. Bake in the oven at 200°C until the skin begins to blacken (this works best if the oven has a grill function or a fan-assisted grill). Remove from the oven and let cool. Once the peppers have cooled, peel off the skin and puree with a hand blender or mixer. Cook the pasta in plenty of salted water. Dice the onion and fry in a little oil in a pan. Add the tomato paste and, if desired, thyme and herbs, and roast briefly. Deglaze with the white wine and add the paprika puree. Season with salt and pepper and finish with a little cream. Add the cooked whole-wheat pasta and serve.
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