Cream tagliatelle with peppers and olive sauce

Ingredients for 4 servings:

• 3 bell pepper(s), red
• 20 black olives without stones
• 400 g pasta, tagliatelle
• 1 cup of cream
• 2 garlic cloves
• 4 tbsp extra virgin olive oil
• Salt and pepper, from the mill
• 300 ml vegetable stock, lightly salted
• 1 lemon(s), untreated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian and delicious

Wash the bell peppers, remove the seeds, and cut into small cubes. Roughly chop the olives and finely chop the peeled garlic. Heat the olive oil in a pan and sauté the bell peppers and garlic over low heat, then add the olives and season with salt and pepper. Meanwhile, cook the pasta in plenty of salted water until al dente; it’s okay if it still has a bit of a bite. In a sufficiently large pan, reduce the cream and vegetable stock by about half and season with pepper and salt, if desired. Drain the pasta, toss with the cream sauce, and let it simmer for another 1-2 minutes to allow the pasta to absorb the sauce properly. The pasta will continue to cook a little while longer. Serve on a plate with the lukewarm paprika and olive sauce and grate over a touch of lemon zest for a finishing touch! TIP: If you want it a little spicier, you can either add some chili oil to the paprika sauce or braise a slit chili pepper, which is then removed before serving.