Fragrant paste with tomatoes and peppers
4 servings
120 minutes
Aromatic pasta with tomatoes and peppers is a vibrant dish of Italian cuisine, infused with the sun of the Mediterranean. Fresh basil gives the dough a delicate aroma, while roasted tomatoes and sweet peppers create a rich flavor with a slight tang. This dish pairs excellently with parmesan, adding savory notes. The history of pasta goes back centuries, where Italians have elevated its preparation to an art form. The simplicity of the recipe makes it accessible, while its rich taste is beloved both in cozy home dinners and festive tables. Serving it feels like being transported to the cozy trattorias of Rome, savoring every bite of lively Italian gastronomy.
1
Combine 1 cup and 2 tbsp of semolina with 1 cup of flour in a large bowl. Blend eggs, basil, and 1 tsp of salt until smooth (about 30 seconds). Pour the egg mixture into the bowl with flour and mix the dough. Dust the work surface with flour and knead the dough for 8-10 minutes. The dough should be soft and elastic. Cover the dough with plastic wrap and let it rest for 1 hour at room temperature.
- Semolina: 1.3 glass
- Wheat flour: 1 glass
- Chicken egg: 3 pieces
- Green basil: 2 glasss
- Coarse salt: to taste
2
Cut the dough into 6 equal parts. Take 1 part, dust it with flour on both sides, roll it into a 14x50 cm square (you should see the shadow of your hand from the dough layer) or use a pasta machine. Dust both sides of the dough with semolina and roll it into a loose cylinder. Use a sharp knife to cut off the ends and discard them. Cut the dough into 4 cm wide pieces. Unroll the noodles, dust with semolina, and gently mix to separate them. Place on a rimmed baking sheet and cover with a clean kitchen towel.
- Wheat flour: 1 glass
- Semolina: 1.3 glass
3
Pasta dough can be prepared 1 day in advance, tightly wrapped and chilled.
4
Preheat the oven to 220˚C. Mix tomatoes, peppers, 2 cloves of garlic, and ¼ cup of oil on a rimmed baking sheet. Arrange the tomatoes and peppers in a single layer, skin side down; season with salt and pepper. Roast until golden brown at the edges (35-40 minutes). Let cool slightly, then peel off the skin. Transfer the tomatoes and peppers to a large bowl and mash into medium-sized pieces with a potato masher. Set aside.
- Tomatoes: 900 g
- Red sweet pepper: 1 piece
- Finely chopped garlic: 3 cloves
- Olive oil: 0.5 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Combine cherry tomatoes, 2 tbsp of oil, and the remaining 1 clove of garlic in a small bowl. Season with salt and pepper and let sit at room temperature for 30 minutes.
- Cherry tomatoes: 2 g
- Olive oil: 0.5 glass
- Finely chopped garlic: 3 cloves
- Coarse salt: to taste
- Freshly ground black pepper: to taste
6
Cook the pasta in a large pot of salted water, stirring occasionally, until al dente (about 4 minutes). Drain, reserving 1 cup of the cooking water.
- Coarse salt: to taste
7
Mix the pasta with tomatoes and peppers, if necessary add ⅓ cup of the water used to cook the pasta and 2 tbsp of oil to prevent sticking. Serve the pasta on plates, garnished with cherry tomatoes, basil, and Parmesan.
- Olive oil: 0.5 glass
- Cherry tomatoes: 2 g
- Green basil: 2 glasss
- Grated Parmesan cheese: to taste