DISH RESEARCH · Noodle dish
Pasta con i peperoni
Also known as: Pasta con i peperoni PAT
GialloZafferano’s selected red-pepper cream version of pasta con i peperoni coats ridged penne with blended red peppers, ramati tomatoes, basil and olive oil after the cooking garlic is removed.
About Pasta con i peperoni
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GialloZafferano’s selected pasta with peppers uses a smooth red-pepper and tomato cream to dress ridged penne. The source presents it as one version within the wider family of pasta con i peperoni.
Red peppers are washed, opened and cleared of their seeds before being diced. Ramati tomatoes are cut roughly while two garlic cloves begin cooking in extra-virgin olive oil.
The diced peppers and tomatoes cook together with salt, black pepper and fresh basil. Once the vegetables soften, the garlic is removed and the pepper-tomato mixture is blended smooth.
The cream returns to the pan, where a ladle of pasta cooking water loosens it. Drained, al-dente penne go directly into the sauce and are mixed until their ridges are coated.
Fresh basil leaves finish the plated pasta. The source separately suggests either pan-browned bread crumbs or almonds for a crunchy addition, while this selected core sauce keeps red peppers and tomatoes central.
Ingredients in Pasta con i peperoni
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
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