Ana's Passion - Bell Pepper Sauce Pasta

DESCRIPTION

The main feature of peppers is the high content of vitamin C and vitamin A. Furthermore, pepper also has antioxidant properties.
They have a high presence of fiber and are suitable for those who follow a diet, because they increase the sense of satiety.
In this recipe, I used red and yellow bell peppers. I used a hand mixer to turn the sauteed peppers into a thick sauce, but you can use any type of mixer or blender you have available.

INGREDIENTS

250-300g pasta
1 cup tomato sauce
1 red and 1 yellow bell pepper (500g)
1 onion
1 garlic
salt
dried oregano
black pepper

PREPARATION

Step 1
The first thing to do is clean and cut the bell pepper. Take off the stem and pull out the seed inside.
next, cut the onion and garlic. Now that all the ingredients are ready we can start cooking.

Step 2
Pour olive or vegetable oil in a pan over medium heat. Sautè the garlic until the aroma is released then add the onion and cook it until translucent.

Step 3
Add the bell pepper, salt, ground pepper, and dried oregano or basil. Stir then add in the tomato sauce. Give a quick stir, cover with a lid and cook for 15-20 minutes over low medium heat, stirring occasionally.

Step 4
When the peppers are cooked we may start preparing our pasta. Boil the pasta water. Once the water comes to a boil, add the salt then put in the pasta. Cook the pasta al dente or according to packet instructions.

Step 5
Meanwhile, pour the pepper sauce in the bowl or container and blend using a hand blender or whatever mixer or blender available in your kitchen. Transfer the cream to the same pan we used to cook the sauce, turn on the fire over low heat. (Note: at this point, you may also add heavy cream or all-purpose cream to your sauce to make it creamier.)

Step 6
Once the pasta is cooked al dente transfer the pasta into the sauce and pour a splash of pasta water. Mix it well and let the sauce absorb into the pasta for 1 minute.
Ready to serve! You may sprinkle parsley or parmesan cheese on it.

TIPS AND TRICKS

In this recipe, we can only use red, yellow, or orange pepper. Green pepper is the least sweet as well as the least nutritious because it is harvested while immature.

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