Mediterranean pasta with pimientos

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.

Enjoy your meal!