Pasta with cambozola and capers

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Delicious vegetarian pasta with bell pepper, capers and soft cambozola cheese

Ingredients

400 gr penne
1 red bell pepper
1 red onion
150 gr cambozola cheese
1 tbsp capers
1 small tin tomato puree
Black pepper

Preparation

Start by boiling water in a pan for the pasta. When it boils, add the penne with a dash of olive oil. Calculate 100 grams per person. Let this cook for ten minutes. Be careful it doesn’t boil over. In the meantime, chop a red onion and red bell pepper. Saute the onion in a wok with olive oil. Then add the paprika and fry for a while. Add the tomato paste with a small splash of water. Reduce the heat and in the meantime cut the cambozola cheese into small thin slices. Taste to see if the pasta is al dente and then drain.

Add the penne to the wok with about 1 tablespoon of capers. Mix everything together well so that the pasta is evenly red in the pan. In the meantime, keep the fire on the lowest heat. Finally, add small pieces of cambozola as a topping like you would topping a pizza. Let the cheese melt a little. Finish with lots of black pepper and serve from the pan.

NB: cambozola resembles a gorgonzola in appearance. However, the taste is much less spicy and lighter, making it less dominant in pasta and pizza dishes. Nice to vary with!


Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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