Trofie with bell peppers have a sauce with tomatoes and peppers. I must say that in summer I often use bell peppers, as they give dishes an exceptional flavor.
During the summer months, I often prepare this kind of dish, based on tomatoes or using peppers to make pestos and other kinds of sauces.
In this recipe, I used Clemente extra virgin olive oil, an oil of excellent quality!
If you take care to freeze the bell peppers during the summer to use them in winter, you can make this dish even when peppers are expensive and not in season.
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Approx. 435 kcal per serving
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Trofie with Bell Peppers
- 14 oz oz Fresh trofie
- 2 Bell peppers
- 18 oz oz Chopped tomatoes
- to taste Parsley
- to taste Basil
- 1 Small onion
- 2 tbsps Extra virgin olive oil
- to taste Salt
- to taste Pepper
- to taste Grated parmesan cheese
Preparation of Trofie with Bell Peppers
Take a non-stick pan, add the extra virgin olive oil, chop the onion, cut the washed and deseeded bell peppers into strips, and let them soften for a few minutes.
Add the tomatoes passed through the food mill, put a few chopped basil and parsley leaves, a little water, adjust salt and pepper, and let the sauce cook for about 30-40 minutes, stirring occasionally.
Meanwhile, bring salted water to a boil for the pasta.
When the sauce is almost ready, cook the trofie, and when about 2 minutes are left to finish cooking, drain it and pour it into the sauce in the non-stick pan and finish cooking.Serve and sprinkle with parmesan if desired.
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