John Myers
Ingredients for 4 servings:
- 2 m.-sized onion(s)
- 3 garlic cloves
- 300 g bell pepper(s), roasted, pickled
- 500 g penne or other pasta
- salt water
- 1 tsp oil
- 4 m.-sized tomatoes
- 10 olives, pitted
- some chili powder
- Cayenne pepper
- Salt
- 4 sprigs of basil, if desired
- 40 g Parmesan, sliced
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
delicious, light, suitable for food combining
Peel and finely dice the onion and garlic. Pat the bell peppers dry and roughly chop. Cook the pasta in boiling salted water for 10 minutes until al dente. Heat the oil in a pot. Sauté the onion and garlic. Add the bell peppers and sauté. Deglaze with 350 ml water, bring to a boil, and simmer covered for 5 minutes. Wash and finely dice the tomatoes. Slice the olives into rings. Puree the bell pepper mixture in the pot. Then add the tomatoes and olives. Season with salt and chili powder. Wash the basil and pick off the leaves. Drain the pasta and serve with the sauce, Parmesan cheese, and basil. A small salad goes very well with it.
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