| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 380 g fusilli
- 2 red peppers
- 1 onion
- 1 garlic clove
- 6 cherry tomatoes
Ingredients
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Instructions
- Wash the red peppers, remove the inside and cut them into cubes.
- Now, chop the onion and mash an unpeeled garlic. Fry the oil, an onion and a clove of garlic in a well-heated frying pan.
- Brown, remove the garlic and add the red peppers, a little salt and a little black pepper and cook everything for about 15 minutes with the lid, until the pepper is flavoured but it also becomes crispy.
- Add the diced tomatoes (preferably Corbarino tomatoes or cherry tomatoes) and cook for another 10 minutes, stirring everything.
- Meanwhile, cook the fusilli in boiling salted water for 10 minutes. Then, drain the pasta and stir-fry it for a minute with the seasoning.