Pasta with garlic and pepper sauce: wonderful aroma!

First of all: if you decide to cook and eat this pasta with garlic and pepper sauce, it is better to take the rest of the day off. However, people are happy to avoid the relationship if such a pleasant treat awaits them.

Where does the flavor explosion come from? It is ignited in the oven and pan. In the former, four peppers are allowed to cook, while in the latter, a large number of cloves of garlic take up a large oil bath. This develops strong aromas, which are then reflected in a pure solution. Vampires definitely don’t stand a chance with you tonight!

Good to know: Dracula probably locks all doors on this day: April 19th, chefs celebrate Garlic Day. Find out what EAT CLUBBER Felix has to say about tiny light bulbs in this episode.

The world of pasta is very colorful and diverse, sometimes it is not easy for us to decide on our food. Even if we cook a pasta recipe every day for a year, there may be many new ideas for Italian pasta for the next year. One source of inspiration is pasta grannies: Italian. A monk, behind-the-scenes chats that share old family recipes with their viewers on YouTube. What does it mean for the stomach and the heart?

With so much love for the pasta, we were immediately hungry for more. We here at EAT CLUB take good care of ourselves and offer these pasta dishes, among other things


Pinit


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Top view of a cast iron pot with a pan with roasted garlic and pepper sauce and parsley, with a knife and fork next to it.

Pinit

Mediterranean gourmet food: pasta with garlic and paprika sauce

press release

A creamy pasta sauce made with roasted peppers and roasted garlic.

preparation

  1. Preheat the oven (200 degrees Celsius). Wash the peppers and roast them on a baking sheet lined with baking paper in the oven for 20-25 minutes. Then pour into a bowl and cover with foil to cool.

  2. Cook and drain the noodles according to the package instructions.

  3. Wash the tomatoes and cut them in half or quarters. Peel the garlic, wash and chop the basil.

  4. Put a pan on the stove and heat the garlic in oil on low heat for 30 minutes. Be careful not to let the oil get too hot or you may burn the garlic.

  5. Heat 3 tablespoons of garlic oil in a pan and fry the kaffir and basil.

  6. Cut the pepper in half, remove the core and finely chop the flesh. Mix half the pepper with the remaining garlic and the remaining garlic oil. Season the pan with salt and pepper and toss with the pasta, tomatoes, capers and basil.

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