Pasta with Tomatoes, Red Bell Peppers and Cream Cheese
Pasta with tomatoes, red bell peppers and cream cheese is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 ripe tomatoes
- 2 red bell pepper caps
- 12 garlic cloves
- 4 tbsp olive oil
- Salt
- Pepper (freshly ground)
- 1 tsp sugar
- 400 g Fettuccine
- 200 g cream cheese (pure, or fresh ricotta if desired)
- 3 tbsp chopped chives
Instructions
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1.
Wash the tomatoes, blanch them, shock in cold water, peel, quarter, remove seeds and dice into small cubes. Wash the bell pepper, halve it, remove seeds and cut into 1 cm cubes. Peel the garlic cloves.
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2.
Heat 4 tbsp olive oil in a pan and fry the garlic cloves until golden yellow; lift them out of the oil and set aside. The garlic should not be too dark or it will taste bitter. Add the bell pepper pieces to the hot oil, stir frequently over medium heat for 5–8 minutes. Season with salt, pepper and sugar, remove from heat and fold in the garlic cloves.
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3.
Cook the pasta in plenty of salted water until al dente, drain and toss in a warmed bowl with the bell‑pepper‑garlic mixture and tomatoes. Sprinkle the cream cheese on top and gently fold it in. Garnish with chopped chives and serve on preheated plates.
