Mediterranean pasta with pimientos

Name: Mediterranean pasta with pimientos
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2 Servings
Cuisine: spanish and portuguese
Ingredients: 3.33 cups pasta (e.g. orecchiette); 0.5 lb Padrón peppers; 1 zucchini; 1 carrot; 1 cup dried tomatoes in oil; 13.5 fl oz pureed tomatoes; 1 red onion; 1 clove garlic; 1 chili pepper; 1 sprig rosemary; 2 sprigs thyme; 1 tsp sugar; vegetable oil for frying; salt; pepper

Based on 23 ratings

Kitchen Stories Editors

Editorial Team

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

250 g	pasta (e.g. orecchiette)
200 g	Padrón peppers
1	zucchini
1	carrot
150 g	dried tomatoes in oil
400 ml	pureed tomatoes
1	red onion
1 clove	garlic
1	chili pepper
1 sprig	rosemary
2 sprigs	thyme
1 tsp	sugar
	vegetable oil for frying
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

large sauce pan
colander
cutting board
knife
large frying pan
cooking spoon

Nutrition per serving

Cal
780

Protein
33 g

Fat
9 g

Carb
135 g

Step 1/5
- 250 g pasta
- large sauce pan
- colander
Cook pasta according to the package instructions in salted, boiling water until al dente. Drain and set to one side.
Step 2/5
- 1 chili pepper
- 1 zucchini
- 1 carrot
- 1 onion
- 1 garlic clove
- 150 g dried tomatoes in oil
- cutting board
- knife
Meanwhile, remove the seeds from the chili pepper and chop finely. Finely dice zucchini, carrot, onion, garlic and dried tomatoes.
Step 3/5
- 1 sprig rosemary
- 2 sprigs thyme
- cutting board
- knife
Finely chop rosemary and thyme.
Step 4/5
- vegetable oil for frying
- 1 tsp sugar
- salt
- pepper
- 400 ml pureed tomatoes
- large frying pan
- cooking spoon
Fry vegetables in some vegetable oil and season with sugar, salt and pepper. Pour in pureed tomatoes, chopped herbs, and chili. Saute for approx. 5 - 10 min. until sauce has thickened.
Step 5/5
- 200 g Padrón peppers
- vegetable oil for frying
- salt
- large frying pan
- cooking spoon
In a second pan, fry Padrón peppers in some vegetable oil and add plenty of salt. Toss the noodles in the sauce and serve in a deep dish with the fried Padrón peppers on top.