Capellini with pepper and paprika

  • cooking icon 45 minutes

Recipe in collaboration with

Cook 'n' Roll


For 3 persons

  • 375 g

  • 3

    bell peppers

  • 3 tbsp

    olive oil

  • 1

    onion (cut into half rings)

  • 1

    clove of garlic (finely chopped)

  • 3 tsp


  • 1 tsp


  • 1 tbsp


  • 1

    salted gherkin (Malossol)

  • 2 tsp

    dried marjoram

  • 100 ml

    blond bier, not too bitter

  • 1 tbsp

    tomato puree

  • 200 ml



Anco Professional Standard Capellini

Anco Professional standard Capellini is one of the long pasta from the basic range, only this variant is a lot thinner than any other spaghetti variant. Capellini is perfect for lovers of a refined touch and goes perfectly with tomato sauces and all kinds of fish. Anco Professional Standard Capellini is a highly-qualitative pasta made of 100% durum wheat for those who can control the cooking process completely.


  1. Cut the peppers into 3 cm pieces and the pickles into strips.
  2. Over low heat in a thick-bottomed pan, sauté the onions and garlic in olive oil until translucent.
  3. Add the peppers and spices, mix well and sauté together. Sprinkle the flour over the vegetables.
  4. Add beer, water and tomato puree and mix. Cook over low heat for about 30 minutes until peppers are tender.
  5. If necessary, reduce the sauce over high heat to get a firm consistency.
  6. Cook the pasta al dente as directed on the packaging and mix with the sauce.
  7. Serve with a few strips of pickled gherkin.

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