in Recipes

Tagliatelle peperone rosso alla Boeni

updated

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Ingredients for 4 servings:

  • 500g tagliatelle
  • 8 tomatoes
  • 2 pointed peppers
  • 2 red bell peppers
  • 1 small zucchini
  • 1 tbsp olive oil
  • sage

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Ribbon pasta with red peppers

Prepare the tagliatelle as usual. Quarter the tomatoes and sauté gently in a pan with 1 tablespoon of olive oil over medium heat. During this time, deseed the bell peppers and cut them into approximately 3-centimeter pieces. Halve the zucchini lengthwise and cut into slightly thicker pieces. As soon as the tomatoes start to cook, add the bell peppers and zucchini. Increase the heat and sauté both. When the tomatoes are cooked, add a few sage leaves. Turn off the heat, but leave the pan on top. If you like it a little spicier, you can add 2-3 jalapeño peppers. These should be cut into thick rings across the pepper, but do not deseed them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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