A vegan recipe with delicious Pimientos de Padron.
Difficulty: Medium
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 780 / Protein 33g / Carbohydr. 135g / Fat 9g
Ingredients (2 servings)
250 g pasta (e.g. orecchiette)
200 g Padrón peppers
1 zucchini
1 carrot
150 g dried tomatoes in oil
400 ml pureed tomatoes
1 red onion1garlic clove
1 chili pepper
1 sprig rosemary
2 sprig thyme
1 tsp sugar
vegetable oil for frying
salt
pepper
Utensils
large sauce pan, colander, cooking spoon, cutting board, knife, 2 large frying pans
Wine Tip
Riesling late harvest wine, dry, 2011
A refreshing Riesling is the perfect companion for pasta dishes. A full-bodied, dry late harvest wine rounds off the taste of the Padron peppers.
Step 1
Cook pasta according to the package instructions in salted, boiling water until al dente. Drain and set to one side.
large sauce pan, colander
250 g pasta
Step 2
Meanwhile, remove the seeds from the chili pepper and chop finely. Finely dice zucchini, carrot, onion, garlic and dried tomatoes.
cutting board, knife
1 chili pepper / 1 zucchini / 1 carrot / 1 onion / 1 garlic clove / 150 g dried tomatoes in oil
Step 3
Finely chop rosemary and thyme.
cutting board, knife
1 sprig rosemary / 2 sprigs thyme
Step 4
Fry vegetables in some vegetable oil and season with sugar, salt and pepper. Pour in pureed tomatoes, chopped herbs, and chili. Saute for approx. 5 – 10 min. until sauce has thickened.
large frying pan, cooking spoon
vegetable oil for frying / 1 tsp sugar / salt / pepper / 400 ml pureed tomatoes
Step 5
In a second pan, fry Padrón peppers in some vegetable oil and add plenty of salt. Toss the noodles in the sauce and serve in a deep dish with the fried Padrón peppers on top.
large frying pan, cooking spoon
200 g Padrón peppers / vegetable oil for frying / salt
Dining and Cooking