cute macaroni with paprika sauce and basil

Ingredients for 2 servings:

• 2 garlic cloves
• 300 g roasted peppers from the jar
• 200 g macaroni
• 1 tbsp capers
• 4 tbsp basil leaves
• 1 tbsp sugar
• 4 tbsp olive oil
• salt and pepper

Instructions

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

fast, tasty and inexpensive

For the sauce, peel and slice the garlic. Bring one garlic clove to a boil in a saucepan with 200g of paprika, sugar, and 100ml of water, then cover and simmer for 5 minutes. Cook the pasta according to the package instructions. Cut the remaining bell peppers into approximately 3cm pieces and heat them with the garlic in a pan with 2 tablespoons of oil. Add the drained capers and fry briefly. Be careful! They may splatter. Season with salt and pepper. Finely puree the cooked bell peppers with 2 tablespoons of oil and season with salt and pepper. Finely slice the basil. Drain the pasta and mix with the bell pepper sauce, the chopped basil, and the caper and garlic mixture. Freshly ground pepper goes well with it; if you like, you can also add a splash of pasta water.