Perciatellini with tomatoes and roasted pepper


• 11½ oz (320 g) Delverde perciatellini

• 4 san Marzano or plum tomatoes

• 1 red bell pepper

• 1 garlic clove, smashed

• 3 tbsps extra-virgin olive oil

• fresh basil

• red chili pepper

• salt


• Roast the bell pepper over the open flame of a gas cooker or under a broiler. Close in a plastic bag to steam. once cooled, peel and deseed. cut into strips and set aside.

• Blanch the tomatoes in boiling water for about 30 seconds, then peel, deseed and cut into strips.

• Heat 2 tablespoons olive oil in a frying pan with the garlic, basil and chili. add the tomatoes and pepper strips, season with salt and cook over high heat for about 6-7 minutes.

• Meanwhile bring a large pot of salted water to a boil and cook the perciatellini until al dente.

• Drain and toss with the sauce in the frying pan, adding more basil and a little extra-virgin olive oil.

Preparation time 15 minutes – cooking time 15 minutes – Level of difficulty

Start typing and press Enter to search