spaghetti primavera

Name: spaghetti primavera
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 yellow peppers; 4 white bell pepper; 600 g Tomatoes; 1-2 Garlic cloves; 1 Chilli pepper or chilli powder; 1 Branch rosemary; 5-6 Stem(s) Thyme; 2-3 TABLESPOONS Pine nuts; 3 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 400 g Spaghetti; 75 g Olives (e.g. green and black); 7-10 Tbsp Herbs and chillies

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 yellow peppers
4 white bell pepper
600 g Tomatoes
1-2 Garlic cloves
1 Chilli pepper or chilli powder
1 Branch rosemary
5-6 Stem(s) Thyme
2-3 TABLESPOONS Pine nuts
3 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
400 g Spaghetti
75 g Olives (e.g. green and black)
7-10 Tbsp Herbs and chillies

Directions

1
Clean and wash the peppers. Cut yellow peppers into bite-sized pieces. If necessary, halve the bell peppers lengthwise. Wash and dice the tomatoes. Peel garlic. Carve the chilli pepper lengthwise, remove seeds and wash. Wash the herbs. Chop everything finely
2
Roast the pine nuts in a large pan without fat until golden brown, take them out. Heat 1 tablespoon of oil in the pan. Fry the bell peppers in it for about 5 minutes. Season, take out. Heat 2 tbsp. oil in the frying fat. Sauté the bell pepper pieces and garlic in it
3
Add tomatoes, chilli and herbs, season. Cover and simmer for 10-15 minutes
4
Cook the pasta in plenty of boiling salted water for 8-10 minutes until al dente. Add olives to the sauce, season to taste. Drain the pasta and serve with the sauce. Sprinkle with pine nuts. Garnish with pointed peppers, herbs and chillies. Serve with freshly grated Parmesan or Pecorino
5
Drink: cool white wine