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🍝 Pepper Pasta with Capers and Parmesan

538 kcal · 30 min · 4 servings

Ingredients

• 500 g Fusilli
• Salt
• 2 red bell peppers
• 4 tomatoes
• 2 garlic cloves
• 2 tbsp olive oil
• 1 splash red wine
• 2 tbsp capers
• Cayenne pepper
• grated Parmesan (for sprinkling)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the pasta in the salted water al dente (firm to the bite) according to the package instructions.
3. 3. Thoroughly wash the bell peppers under running water.
4. 4. Cut the bell peppers in half and remove the inside with the seeds.
5. 5. Cut the pepper flesh into small cubes.
6. 6. Pour boiling water over the tomatoes to scald them.
7. 7. Immediately plunge the tomatoes into cold water to stop the process (shock).
8. 8. Peel the skin off the tomatoes.
9. 9. Cut the peeled tomatoes into quarters.
10. 10. Remove the inside with the seeds from the tomato quarters.
11. 11. Cut the remaining tomato flesh into small cubes.
12. 12. Peel the garlic cloves and remove the hard sprouts if present.
13. 13. Mince the garlic very finely.
14. 14. Heat the oil in a large pan.
15. 15. Add the chopped garlic to the hot oil and sweat it briefly.
16. 16. Add the diced peppers to the pan and sauté them briefly.
17. 17. Add the diced tomatoes to the peppers in the pan.
18. 18. Deglaze the mixture with red wine.
19. 19. Let the sauce simmer gently on low heat for 3 to 4 minutes.
20. 20. Take the capers out of the jar and let them drain well.
21. 21. Add the drained capers to the sauce in the pan.
22. 22. Add the drained pasta to the sauce in the pan.
23. 23. Mix everything well so that the pasta and sauce are combined.
24. 24. Season the pasta with salt to taste.
25. 25. Season the pasta with cayenne pepper to taste.
26. 26. Divide the finished pasta onto the plates.
27. 27. Sprinkle the pasta with grated Parmesan cheese.
28. 28. Serve the pasta immediately while warm.

Nutrition per serving

• kcal: 538
• Protein: 19 g · Fett/Fat: 8 g · Carbs: 94 g