Another one-pot dish. So easy and little washing up.
Ingredients:
1 liter of stock
300 gr. tagliatelle (another type of pasta is also possible)
1 large white onion
4 cloves of garlic
Jar of roasted peppers (350 gr)
1 can of diced tomatoes (400 g)
Chili flakes
120 grams of cream cheese
Fresh basil leaves for garnish
Parmesan cheese for garnish
Preparation:
Chop the onion and press the garlic. Remove the pepper from the pot, drain well and cut the pepper into strips.
Put a dash of olive oil in a pan and fry the onions together with the garlic until they are translucent.
Now add the pepper strips, the stock and the tomato cubes and bring to the boil. Sprinkle some black pepper over the pan. Finally, add the pasta and make sure it is covered with water.
Let everything simmer gently for 10 to 15 minutes with the lid on the pan and the heat on. Stir occasionally and check/taste whether the pasta is ready. If the pasta is not yet cooked, but the moisture has gone, add some more water. If the pasta is almost done and there is still a lot of liquid, increase the heat and remove the lid from the pan.
A little moisture may remain in the pan. Once the pasta is done, add the cream cheese and let it melt while stirring. You now have a creamy sauce. Add some chili flakes if you like a little spice.
Serve with fresh basil leaves and fresh parmesan cheese grated over it.
Enjoy your meal.
