Pasta with tomatoes and peppers (Bombolotti con peperoni e pomodori)
4 servings
45 minutes
Bombolotti with peppers and tomatoes is a vibrant dish of Italian cuisine that embodies its passion for simple yet rich flavors. Its roots trace back to the traditions of southern Italy, where fresh tomatoes and sweet peppers are widely used in everyday cooking. The tender al dente pasta pairs beautifully with the aromatic sauce, where juicy tomatoes blend with lightly sautéed peppers, spicy garlic, and exquisite notes of basil and oregano. White wine vinegar and sugar add a subtle sweet-sour harmony, while grated Parmesan finishes the composition with a delicate creamy texture. This dish is perfect for both a cozy family dinner and a romantic meal, revealing the depth of Italian culinary art.
1
Wash the peppers, cut them in half, and remove the seeds. Cut the flesh into large squares.
- Bell pepper: 2 pieces
2
Heat 4 tablespoons of olive oil in a pan, add the chili pepper (after removing the seeds). After 1.5 minutes, remove the chili pepper and sauté the chopped peppers in the heated oil until half-cooked.
- Olive oil: 5 tablespoon
- Chili pepper: 1 piece
- Bell pepper: 2 pieces
3
Make a cross-shaped cut on the tomatoes and pour hot water over them, covering with a lid. After 3 minutes, peel the tomatoes and cut them into small cubes (can be blended).
- Tomatoes: 4 pieces
4
Add tomatoes to the peppers. Finely chop the garlic and add it to the peppers and tomatoes, mix everything and simmer uncovered over medium heat until excess liquid evaporates.
- Tomatoes: 4 pieces
- Garlic: 2 cloves
5
In a large pot of boiling salted water with 1 tablespoon of olive oil, boil the bombolotti (penne, rigatoni) until al dente.
- Penne rigate: 300 g
- Olive oil: 5 tablespoon
6
At the same time as the pasta starts boiling, add sugar, vinegar, basil, oregano, and sea salt to the sauce (when determining the amount of salt, keep in mind that the water in which the pasta was boiled was salted, meaning the pasta absorbed some salt from the water), mix thoroughly and simmer for another 7 minutes on low heat.
- Sugar: 1 teaspoon
- White wine vinegar: 2 teaspoons
- Dried basil: 1 teaspoon
- Dried oregano: 0.5 teaspoon
- Sea salt: to taste
7
Drain the water from the cooked pasta and distribute it onto plates. Top with sauce and sprinkle with grated Parmesan (to taste).
- Grated Parmesan cheese: to taste
