Pasta with Bell Pepper, Capers and Parmesan

Ingredients

• 500 g fusilli
• Salz
• 2 red bell peppers
• 4 tomatoes
• 2 Garlic cloves
• 2 EL olive oil
• 1 splash red wine
• 2 EL capers
• Cayenne pepper
• grated Parmesan (for sprinkling)

Instructions

1. 1.

   Cook the pasta in salted water until al dente. Wash, halve, deseed and dice the bell peppers. Rinse the tomatoes under hot water, cool, peel, quarter, seed and dice them. Peel and finely chop the garlic.

2. 2.

   Sauté briefly in hot oil. Add the pepper and tomato pieces, deglaze with red wine, and simmer gently for 3-4 minutes. Stir in the capers and drained pasta, season with salt and cayenne pepper. Plate and sprinkle with parmesan before serving.