Capellini with pepper and paprika
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45 minutes
Recipe in collaboration with
Cook 'n' RollIngredients
For 3 persons
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375 g
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3
bell peppers
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3 tbsp
olive oil
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1
onion (cut into half rings)
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1
clove of garlic (finely chopped)
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3 tsp
paprika
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1 tsp
salt
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1 tbsp
flour
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1
salted gherkin (Malossol)
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2 tsp
dried marjoram
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100 ml
blond bier, not too bitter
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1 tbsp
tomato puree
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200 ml
water
Preparation
- Cut the peppers into 3 cm pieces and the pickles into strips.
- Over low heat in a thick-bottomed pan, sauté the onions and garlic in olive oil until translucent.
- Add the peppers and spices, mix well and sauté together. Sprinkle the flour over the vegetables.
- Add beer, water and tomato puree and mix. Cook over low heat for about 30 minutes until peppers are tender.
- If necessary, reduce the sauce over high heat to get a firm consistency.
- Cook the pasta al dente as directed on the packaging and mix with the sauce.
- Serve with a few strips of pickled gherkin.
