Buon appetito!
Pasta with paprika and mascarpone
Ingredients
4 persons
- 2 red bell peppers
- 1 can Elvea Peeled Tomatoes
- 2 cloves of garlic
- salt
- pepper
- oregano
- chili peppers
- 2 tablespoons olive oil
- 1 tablespoon balsamic glaze
- 1 tablespoon mascarpone
- linguine
- 150 milliliters pasta cooking water
- 2 balls of burrata
- fresh basil
Preparation
-
1
Preheat the oven to 180°.
-
2
Wash the bell peppers, chop them roughly.
-
3
Arrange the bell peppers, canned whole Elvea tomatoes, garlic cloves, salt, pepper, a little oregano, pili pili, and a drizzle of olive oil in a baking dish.
-
4
Bake for 30-40 minutes in the oven.
-
5
Cook your pasta for the time indicated on the package and reserve some of the cooking water (around 100-150 ml).
-
6
Blend the cooked vegetables in a blender or with an immersion blender, add the mascarpone, cooking water, and balsamic glaze.
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7
Pour the sauce over the pasta, mix well (add a little cooking water if you want a more liquid sauce) and serve with mozzarella or burrata.
