- 350 g linguine
- 220 g yellow pepper
- 220 g red pepper
- 100 g friggitelli peppers
- extra virgin olive oil
For the recipe of the linguine garlic, oil and peppers, peel the yellow and red peppers with the potato peeler and cut them into small pieces; cut the friggitelli in half lengthwise. Blend the yellow pepper (except for a few pieces).
Sauté all the peppers in a large pan with 1 clove of garlic and 3-4 small pieces of oil, for about 5 minutes over high heat. Cook and drain the pasta in the pan and stir in a little cooking water; add the blended pepper and stir; complete with basil leaves.
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