Linguine with Green Peppers
Updated: Aug 18, 2019
Are you looking for a tasty and light pasta dish? Is it horribly hot otuside and you just realised your fridge is basically empty apart from few peppers and tomatoes? Then this is the recipe you should go for: quick, easy and extremely yummy! Our Gold Medal "Gambero Rosso" award winning "Consorzio Terre di Biccari" linguine are the best choice to start the preparation of this dish with. They are originally from Puglia, which is the region where we learned this traditional recipe from. Then why waiting? Grab all the ingredients and let's make it together!!
Prep & Cook
Ingredients for 6 servings
500 GR of "Consorzio Terre di Biccari" Linguine -> Find it Here!
300 GR of Organic Green Peppers
600 GR of Peeled & Chopped Fresh Cherry Tomatoes
8 Tablespoons of "Le Macine" Extra Virgin Olive Oil -> Find it Here!
A Clove of Garlic
A Pinch of Fresh Parsley Leaves
1 Basil Leaf
Salt, just enough
Wash, seed and drain the green peppers.
Pour the extra virgin olive oil in a pan, then stir-fry the green peppers.
Leave the green peppers and put them apart, while throwing the cherry tomatoes along with slightly smashed garlic, parsley leaves and a bit of salt onto the sauce.
When the sauce reaches the needed density, add the green peppers and leave them to stir-fry for 2 minutes.
In the meantime, add salt to a pot of boiling water (only after the water starts boiling) and pour the linguine in. Let them cook for 11 minutes for a delicious "al dente" pasta.
Drain the pasta and stir it with the sauce.
Put a leaf of basil on top to please your guests' sight!
Enjoy this secret recipe from Puglia!