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Linguine alla Peperonata | Italian Bell Pepper Pasta
(0)
25 min
Quick
Knuspr-Küche
Ein herrlicher italienischer Feierabend-Klassiker in unter 25 Minuten: Fein al dente gekochte Linguine treffen auf eine aromatisch geschmorte Peperonata aus bunten Paprikastreifen, sonnengereiften Kirschtomaten, feinem Knoblauch und extra nativem Olivenöl. Veredelt mit frischem Basilikum und zart schmelzendem Parmigiano Reggiano – sonnig, vegetarisch und herrlich vollmundig.
Preparation method
Preparation & Slicing Peppers
Thoroughly wash the red and yellow bell peppers, remove the seeds, and cut into strips about 5 mm wide. Wash and halve the cherry tomatoes. Peel the garlic cloves and cut them into thin slices. Pick the fresh basil leaves and tear them roughly.
Braising Peperonata & Cooking Linguine
Heat 50 ml of extra virgin olive oil in a large, deep pan over medium heat. Add the sliced garlic and sauté gently for about 1 minute until fragrant (do not let it brown). Add the colorful bell pepper strips and braise over medium heat for about 8–10 minutes, stirring occasionally, until soft and lightly caramelized.
At the same time, bring a large pot of plenty of water to a boil, salt generously, and cook the linguine al dente according to the package instructions. Just before draining, scoop out a cup of starchy pasta water (approx. 120 ml).
Chef's tip
Slowly braise the peperonata: Give the bell pepper strips time over medium heat – slow braising allows them to develop their natural sweetness and forms a wonderfully aromatic base together with the olive oil.
The starchy pasta water: Never discard the cooking water from the linguine. The starch binds the olive oil and vegetable juices into a velvety sauce, completely without cream.
75 min
Under an hour
