Pasta peperonate sauce – a detailed recipe cooking. 
Photo of the dish: Линда СяоTime: 40 minutes Difficulty: Easy Portions: 4
Recipe:
Grill, turning, 5 multi-colored Bulgarian peppers and 8 plum-shaped tomatoes with the core removed until grab for about 15 minutes; let cool. Peel peppers and cut into strips; peel the tomatoes and chop their. In a pan, cook 3 chopped garlic cloves in 3 tbsp. l olive oil over medium heat until podgold, 3 min. Add fried peppers, tomatoes and their allocated juices, 1 tsp. salt a pinch of pepper. Bring to a boil, close cover and cook, stirring occasionally, until the consistency of the sauce, 15 minutes. Mix with 350 gr. cooked fusilli by adding when the water remaining from the preparation of the paste (up to 0.5 tbsp.), to dilute the thick sauce. Remove from heat, stir in 0.5 tbsp. hands torn basil and season with salt and pepper. Serve sprinkled with olive oil. Recipes with similar ingredients: pepper sweet, plum tomatoes, fusilli spiral paste, basil, garlic
