Linguine al peperone

IMG_3726On weekdays, there are often other things to worry about than thinking about what to cook. You come home late and you are hungry. Today I want to teach you some simplicity. This pasta recipe neither needs a lot of time nor a lot of ingredients. It is simple, but do not worry it tastes as delicious. Bell peppers, garlic, mozzarella and parsley – in my opinion this pasta recipe should become as famous as tomato sauce, aglio e olio and pesto.

It must have been about four or five years ago when Willy, a British friend of my mum, came to visit my family in Germany. He is a journalist from London, but lives a great part of the year in Rome. He knows the Italian cuisine well. One evening Willy occupied our family kitchen and cooked this lovely pasta dish. Linguine with a taste of peppers in olive oil, garlic and melted mozzarella cheese. Since the day when our guest was the chef for one evening Linguine al peperone has become one of my favorite pasta dishes.

Ingredients for 2 portions of linguine al peperone:

  • 2 bell peppers (red, yellow or orange)
  • 1 small shallot
  • 2 cloves of garlic
  • About 8 tbs olive oil
  • 80 g Mozzarella cheese
  • 1/2 bunch of parsley
  • 150 g Linguine
  • Salt and pepper

Cut the bell peppers in chunky pieces. Chop the shallot. Slice or press the garlic. Heat a good amount of olive oil in a cooking pot. The pot should be filled with at least 0.5 to 1 cm of oil. Add the bell peppers, garlic and shallots to the hot oil. Fry for about 2 minutes at hot heat. Reduce the heat to medium. Add some salt and pepper. Put the lid on. Cook your pasta sauce for 20 minutes. The bell peppers should cook in the oil until they are tender and their taste turns sweet. Chop and add the parsley.

Cook the pasta al dente. Add the cooked pasta and the chopped mozzarella to the sauce. Stir well and fold the cheese in until it melts. Season to taste with salt and pepper. Now the Linguine al peperone are ready to be served. Enjoy, it is simply delicious.

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