Linguine in bell pepper cream sauce

Method

1. Wash, clean and dice the pepper and tomatoes.
2. Put both in a non-stick pan with the olive oil and simmer for around 10 minutes, then season to taste with salt and finish cooking.
3. Take off the stove and process with a hand blender.
4. Add the Condisoia Valsoia to the tomato and pepper sauce.
5. Toss back in the non-stick pan and cook for 5 minutes more.
6. Meanwhile, cook the pasta in salted boiling water, drain it, put in a bowl and dress with the sauce.

Chef's tip

Garnish with some fresh minced parsley before serving.

Serving suggestion

This pasta recipe goes well with any kind of main course, be it vegetable-, meat- or fish-based.

Wine selection

Vermentino, Pinot grigio, Gewürztraminer, Montepulciano d'Abruzzo, Dolcetto or Chianti Classico.

Family tip

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Dish history

Bell peppers and tomatoes remind us of warm summer days, when they are in season and therefore easily found in the market, fresh and ripe. Their delicate sweet flavour, as well as their bright, vibrant colours, enrich all kind of recipes. That's why Italians love them so much! In this dish we suggest you to use 'perini' tomatoes (also known as plum tomatoes), which are particularly tasty.