Cuisine dietetic, lactose free, traditional Italian
Servings 2persons
Calories 123kcal
Ingredients
200gspaghetti or other long type pasta
1red bellpepper
1yellow bellpepper
4cherry tomatoes
3anchovy fillets in oil
1garlic clove
1tspbalsamic vinegar
extra virgin olive oil
salt and pepper to taste
Instructions
Instructions: Pasta with roasted bell peppers
Wash and pat dry your bellpeppers. Coat a baking tray with parchment paper and put on the bellpeppers. Preheat oven to 200 ° C put the pan and roast the vegetables for about 30 minutes turning the peppers 2 times. After this time take the pan out from the oven and, being careful not to burn yourself, immediately cover the pan with aluminium foil. After 15 minutes, remove the aluminum, peel the peppers, remove stems and seeds and cut into long strips. Set aside.
Cook the pasta in salted, boiling water according to the instructions on the box. Drain and set aside.
Heat the oil in a frying pan. Add the garlic and anchovy fillets and cook until the fish begins to melt. Add the peppers strips and tomatoes cut in quarters. Cook for 2 – 3 minutes over medium high heat. Add pasta and a teaspoon of balsamic vinegar and cook over high heat for 1 – 2 minutes.
Notes
15 minutes waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 2personsCalories: 123kcal
Keyword bell pepper, lunch idea, pasta idea, pescetarian recipe, traditional Italian