Macaroni with light pepper and fig sauce

Ingredients for 4 servings:

• 750 g bell pepper(s), red, yellow and green
• 3 tbsp olive oil
• 1 can of tomatoes, chopped with herbs (400 g)
• 3 figs, fresh ripe
• 1 pinch(s) of sugar
• 400 g pasta (macaroni)
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

With recipe variation: nectarines

For the sauce, halve the bell peppers, remove the stems, deseeds, and white membranes. Wash the bell peppers and cut into small cubes. Heat oil in a saucepan, add the diced bell peppers, and fry while stirring. Add the tomatoes, season with salt, pepper, and sugar, and simmer for about 10 minutes. In the meantime, peel the figs, if desired, cut them into strips or pieces, stir them into the sauce, and heat through. Keep the sauce warm. Bring water to a boil in a large pot. Add the salt and pasta, and cook the pasta according to the package instructions until al dente. Place the pasta in a sieve, drain, and serve with the sauce. Garnish with Parmesan cheese, if desired. Variation: Bell Pepper and Nectarine Sauce: Prepare the bell pepper sauce as described above, but season with cayenne pepper and stir in 2 washed, pitted, diced nectarines instead of the figs. Tip: Also goes well with a schnitzel if you don’t want to do without meat.