We started the weekend with a very simple recipe to which we can turn when we do not have time or desire to cook: Pasta with red pepper and tomato. The protagonist of this dish, undoubtedly, is pasta. You can use whatever you want; I have used macaroni because it is the type of pasta that we normally find in all houses.
This pasta dish also has three more ingredients: onion, red pepper and tomato crushed. The first ones I have cooked over high heat because I wanted them to retain a crunchy point in addition to slightly shortening the preparation time. The result is thick chunks of onion and pepper lightly browned and al dente. Do you like the idea?
If you don't like vegetables al dente you can cut them fine and poach them, it won't take much longer. You can also play on this plate with the spices that you like the most. At home we love to season tomatoes with oregano or thyme, but you can improvise. Ready to get down to business?
- 150 g. macaroni
- Sal Island
- Extra virgin olive oil
- 1 small red onion
- 1 red pepper
- Oregano
- Black pepper
- 1 cup of crushed natural tomato
- We chop the onion and the pepper in rough pieces and we reserve.
- In a saucepan with plenty of salted water we put Cook pasta the time advised by the manufacturer; usually between 8-10 minutes.
- At the same time, in a frying pan with a drizzle of oil, we fry over a live fire onion and pepper, stirring frequently so they do not burn.
- When the vegetables are lightly browned add the crushed tomato, oregano and pepper to taste. Mix and cook a couple of minutes so that the tomato loses a little water.
- When the pasta is ready we add it to the pan and mix.
- We serve the pasta with red pepper immediately.