Farfalle with Tomatoes
Pasta with tomatoes pleases both young and old diners – try this simple recipe from Spoonsparrow.
Ingredients
- 350 g tomatoes
- 1 each red, green and yellow bell pepper
- 2 onions
- 2 Garlic cloves
- 2 tbsp olive oil
- Salt
- freshly ground pepper
- 500 g farfalle
- handful of basil leaves
Instructions
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1.
Score the tomatoes crosswise, blanch in boiling water for 1 minute, cool under cold running water, then peel. Quarter the tomatoes and remove seeds.
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2.
Quarter the bell peppers, clean them, removing white membranes and ribs. Rinse the peppers and cut into pieces. Peel and dice onions and garlic.
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3.
Heat olive oil. Sauté onions and garlic until translucent. Add peppers and cook briefly. Add tomatoes. Season with salt and pepper, cover and simmer for 15 minutes.
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4.
Cook farfalle in salted water according to package instructions until al dente. Pull basil leaves from stems. Drain pasta and let it rest. Mix basil into the pepper-tomato sauce. Combine with pasta, serve and enjoy.
