Spaghetti with pepper and tomato sauce

Ingredients for 4 servings:

• 1 garlic clove(s)
• 3 half peppers, red, yellow, green
• 2 bell peppers, red
• 1 can tomato(s), chunky (pizza tomatoes)
• 1 tbsp Parmesan
• some parsley
• 2 tbsp oil
• 400g spaghetti
• salt water
• salt and pepper

Instructions

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

vegetarian

Cook the spaghetti in salted water according to the package instructions until al dente, then drain. Meanwhile, deseed, wash, and finely chop the bell peppers and chili peppers. Tip: Freeze any leftover pepper halves! Heat 2 tablespoons of oil in a pan. Crush the garlic clove and cook everything in the pan for about 5-10 minutes. Then add the pizza tomatoes and simmer for a few minutes. Season with Parmesan and parsley, and salt and pepper to taste. Finally, add the pasta to the sauce and serve hot. Tip: Place leftovers in a baking dish the next day, adding some passata if desired, and sprinkle grated Gouda cheese on top. Bake at about 175°C for 8-10 minutes.