Italian dishes are usually not something we eat spicy, but including some chillies creates a delightful surprise.
Red bell peppers
1 tea sp
Red chilli peppers
- Mince garlic
- Cut away the seeds of the chilli peppers and chop finely
- Halve the cherry tomatoes
- Cut bell pepper into short strips
Sauté garlic and chilli in oil
low/medium heat ~5 min
~10 min, save 100 ml of the water when the pasta is done
Add tomato paste
Add tomatoes and bell peppers
cook until soft ~5 min, season with salt and pepper
Add ca. 100 ml pasta water, sugar and
simmer ~3 min, taste and add salt and pepper if needed
Serve with parsley
Make it a dinner party
Add some toasted pine nuts for serving.
To add more vegetables you can use zucchini.
To make it simpler you could leave away the lentils and bell peppers.