A deliciously refreshing pasta that will help you stock up on Vitamin C before the cold season. Yellow and red peppers add a beautiful chromatic touch to your dishes and are rich sources of antioxidants and vitamin C.
recipe provided by Mary Pilastro, Vicenza,Italy:”Un’ottima pasta estiva, sempre un gran successo, facile, facile e proprio buona e profumata!!!”
4 servings
10 min.
20+10
bell peppers (yellow and red) 5-6
garlic 2 cloves
x-vergin olive oil 4 tbs
orecchiette pasta 500 gr. (or 1 lb. package)
cream (opt.) 2 to 4 tbs. (according to taste)
basil leaves 1 sprig (10 leaves)
kosher coarse salt 1/2 cup for a big pot of water
Clean 4-6 red, yellow and/or orange peppers. Cut in small pieces, discard all the seeds.
Cover a large pan with olive oil, add two cloves of garlic , add the chopped pepper and basil, season with salt and pepper.
Cover and cook until tender.
When ready pour peppers into a blender and blend until smooth. Transfer to a wire strainer and filter the sauce with the help of a spoon, to eliminate all the bits of peel.
Put back on the stove, cook until the peppers water has evaporated and look creamy. Taste and add a pinch of salt.
In the meantime boil a pot of water, when it starts to boil add a handful of coarse salt. The water should taste lightly salty. Add the orecchiette and let boi according to the package instructions, although it is usually 1 couple of minutes less than indicated by the box.
Strain the pasta and transfer it to the sauce pan, put it back to the stove , cook and stir well for about a minute. Turn the gas off, add the cream to the sauce. Stir and serve still hot with a leaf of basil and some olive oil, if you didn’t add the cream before. Buon Appetito with the Orecchiette in a creamy pepper sauce!
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