Ribbon pasta with tomato and pepper sauce

Ingredients for 4 servings:

• 2 bell peppers
• 1 chili pepper(s)
• 1 onion(s)
• 1 can tomato(s), organic, chopped
• 500 g tagliatelle pasta
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 150 ml orange juice
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Wash the peppers, halve them, and deseed them. Bake in a preheated oven at 250°C under the broiler until the skins turn black. This takes about 10-12 minutes. Remove from the oven and cover with a damp cloth. The skin will then peel off easily. Dice the peppers. Cook the pasta in plenty of salted water until al dente (1 liter of water + 1 tablespoon of salt per 100g of pasta, about 7 minutes). Finely dice the onion and chili pepper and sauté in hot oil. Add the tomato paste and deglaze with orange juice. Add the canned tomatoes and diced peppers. Season with salt and pepper. Drain the pasta and serve with the sauce. Sprinkle with freshly shaved Parmesan cheese and a few basil leaves, if desired.