Gratinated pepper tagliatelle

Ingredients for 4 servings:

• 350 g tagliatelle
• salt and pepper
• herbal salt
• 2 m.-sized onion(s)
• 2 bell peppers, yellow and red
• 200 g Emmental cheese, grated
• 40 g butter
• 1 tbsp olive oil
• 200 g crème fraîche
• some basil, finely torn

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the pasta in plenty of salted water according to the package instructions until al dente. Peel the onions and slice into rings. Trim, wash, and thinly slice the bell peppers. Heat the butter and oil in an ovenproof pan and sauté the onions until translucent. Add the bell pepper strips and sauté over medium heat for 3-4 minutes, stirring occasionally. Season the bell peppers with salt, pepper, and herb salt. Stir in the crème fraîche and simmer for about 3 minutes. Drain the pasta and let it drain. Loosely mix the pasta with the bell peppers. Sprinkle with the grated cheese. Bake in the oven under a grill preheated to 250°C until the cheese has melted. Serve the bell pepper tagliatelle hot, sprinkled with the basil. If you like it spicy, you can sauté one or two chili peppers with the bell pepper strips. A mixed leaf salad with a herb dressing goes perfectly with this dish.