Buon appetito!
One-pot vegetarian pasta with Elvea tomato paste and burrata
Ingredients
4 persons
- 4 bell peppers
- 3 cloves garlic
- 1 tablespoon olive oil
- 2 tablespoons ELVEA Doppio Concentrato
- 1 bouillon cube
- 1300 milliliters of water
- 500 gram Rigatoni
- 2 onions
- 1 ball of burrata
- 2 tablespoons pine nuts
- fresh basil
- pepper
- salt
Preparation
-
1
Cut the bell peppers and remove the white core, chop them coarsely.
-
2
Place on a baking sheet with the garlic, a drizzle of oil, salt, and pepper.
-
3
Bake for 15-20 minutes at 180 degrees.
-
4
Blend the bell peppers after cooking.
-
5
Add the pasta, bell peppers, Elvea tomato paste, bouillon cube, chopped scallions, water, salt, and pepper to a pan.
-
6
Simmer for about 15 minutes.
-
7
Stir halfway through cooking.
-
8
The water should be absorbed by the end of cooking.
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9
Serve with pine nuts, a delicious burrata and some chopped basil.
