At the greengrocer we saw these delicious mini peppers of various colors and we couldn’t resist.Sweet peppers don’t come in just red and green anymore—yellow, orange
These are the most popular sweet peppers, This is probably because they are, in fact, quite sweet. Their bright color and sweet flavor make them perfect for tossing into salads ,filling with rice or meat,and many more preparation.
As typical Italians we prepare a different sauce everyday for our pasta and so peppers became a sauce for farfalle.As we do not eat everyday fresh pasta, it’s so common for everyone to choose among the many shapes of the so called dry pasta. And with vegetables the Bowties (farfalle in Italian) were perfect.
The farfalle with sweet chili peppers are prepared by cleaning the peppers and cooking them in a pan with oil and garlic and then adding them to the tomatoes and letting them cook. Finally, the resulting sauce will season the pasta cooked in plenty of salted water and drained al dente.
Ingredients
Farfalle 350 g =3 and 1/5 US cups
Fresh Mini sweet Italian peppers 500 g= 3 US cups
tomatoes or peeled tomatoes 500 gr.= 3 US cups
EVOO 5 tbsp
Garlic 2 cloves
Basil a few leaves
Salt to taste.
Pepper as needed.
Preparation
Remove the stem and seeds from the peppers, wash and dry them.
Cut them into rounds.
Cut the tomatoes into slices or, if using peeled tomatoes, mash them with a fork
In a pan, brown the garlic cloves in oil; remove them, add the peppers and cook them over very low heat for 10 minutes
Remove the peppers from the pan and add the tomatoes to the pan; salt, pepper and cook for 10 minutes
Put the peppers back with the tomatoes and distribute the basil.
In the meantime, boil the pasta in plenty of boiling salted water, drain it al dente and season it with the prepared sauce.
Such a pleasure for the buds and the eyes with invigorating colours
Tip:If you like gardening, don’t forget to keep the seeds from the bell peppers, let them dry and then use them to have your own peppers.
Toscana Mia Blog 