200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
SulfietStuffed Pepper with Pasta
Arrabbiata is a classic Italian spicy tomato sauce that I make from fresh tomatoes, garlic, chilli, and good extra virgin olive oil. I use orecchiette ('little ears') pasta, which retains a firm texture. Accompanying this is a roasted pepper filled with Italian-style ratatouille, sunflower seeds, raisins, and olives. Enjoy!
Tomatoes, cherry vine tomatoes, white onion, aubergine, courgette, tomato, spinach, garlic, yellow pepper, fresh basil, kalamata olives, chilli flakes, raisins, sunflower seeds, Parmesan cheese, Pecorino Romano DOP, orecchiette pasta, balsamic vinegar, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, sulfiet.
Microwave
Heat the pasta and the stuffed pepper loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the pasta and the stuffed pepper covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 540 g