When it’s summer time I love eating peppers: red, yellow, red&green, yellow&green, so many nuances for some many recipes…As an Italian, I do love them on some good gluten free pasta.
Today I chose to make a gluten free peppers cream that I have learnt from my brother Francesco some time ago: it is very easy to make and full of taste.
Let’s wash the peppers first. Cut them in medium size slices and put them in a large pot with 4 table spoons of extra virgin oil, 50 gr of water, 1 clove of fresh garlic cut in two pieces, a pinch of salt.
Put the pot over low-medium heat and start cooking. Stir them from time to time to check that they don’t stick to the pot, if they do, add a little bit of extra water.
When the peppers get tender (mine took about 20 minutes), turn the heat off, put them in a mixer and mix them until they become a silky cream.
About the capers, I got mine in a glass jar with extra virgin olive oil so they were ready to go; if you get yours with salt instead, you may want to put them in some water first in order to have them lose some of the salt. Otherwise they will make everything taste too salty…!
For the gluten free pasta I went for the penne made with brown rice from the brand Felicia – I love this pasta brand, so good.
To cook the pasta, put one large pot with water over medium heat. When the water is about to boil, add the pasta and then a pinch of salt.
As a personal advice, don’t trust the minutes written on the package, it is very rare that they correspond to how you like the pasta (al dente or not). I suggest to do it as I do, start tasting the pasta after the first 3/4 minutes… it helps 😉
Once the pasta is ready, drain all the water and put it in a large bowl.
Then add 1 tablespoon of extra virgin oil and 1 of capers per person, the peppers sauce (as much as you like it) and the grated parmigiano reggiano cheese – as much as you like it, I do quite a lot…
Mix them gently together: the heat of the pasta will make the parmigiano cheese melt and create a velvety cream.
Serve the pasta in a dish with some leaves of fresh basil.
pS if you have any question about this recipe, don’t hesitate to ask me, I will be happy to come back to you.
Recipe for 2 :
– 200 gr of gluten free pasta
– 300 gr red and yellow peppers
– 50 gr water
– 1 clove of fresh garlic
– 6 tablespoons of extra virgin olive oil
– 1 teaspoon of capers per person
– parmigiano reggiano