Here is a dish of Pasta with Cornelio Peppers prepared in a few minutes, while the water for the pasta is boiling, the sauce is ready in 20 minutes. Cornelio peppers have an elongated shape that resembles a horn, with firm and sweet flesh and few seeds. They are also delicious raw in salads as they have a thin skin that makes them more digestible. The other ingredients used for this recipe are Mediterranean ones, Taggiasca olives, anchovies, oregano, and red Tropea onion. Follow the procedure with me.
Other recipes with peppers
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 378.90 (Kcal)
- Carbohydrates 33.97 (g) of which sugars 8.82 (g)
- Proteins 12.65 (g)
- Fat 20.96 (g) of which saturated 3.77 (g)of which unsaturated 2.65 (g)
- Fibers 5.69 (g)
- Sodium 1,855.00 (mg)
Indicative values for a portion of 263 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups pasta (your preferred type)
- 3 fillets anchovies in oil
- 1 red Tropea onion
- 1 clove garlic
- 1 1/2 tbsp extra virgin olive oil
- 10 Taggiasca olives (pitted)
- 2 bull's horn peppers
- 2/3 cup tomato sauce
- 2 pinches dried oregano
- 2/3 oz Pecorino Romano (grated)
Tools
- Food Scale
- Cutting Board
- Frying Pan 11 inches
- Pot
- Immersion Blender
Steps
Pour the oil into the pan, add the unpeeled garlic clove, thinly sliced onion, anchovy fillets, and pitted olives. While they sauté over low heat, wash the peppers, remove seeds and ribs, and slice them into strips. Add them to the sauté and let them brown for 5 minutes, then pour in the sauce.
Add the oregano and continue cooking for 20 minutes over low heat. Once the sauce is ready, take half of it and blend it into a cream with the immersion blender, then return it to the pan. Meanwhile, bring a pot of water to a boil, add the pasta, salt, and cook for the indicated time. Once cooked, drain and toss in the sauce, mix, and serve with grated Pecorino cheese.
Tips
When raw, you can remove the skin using a potato peeler.
When raw, you can remove the skin using a potato peeler.
FAQ (Frequently Asked Questions)
What other recipes can use Cornelio peppers?
Cornelio peppers are also perfect in salads and on pizza.
