Gnocchetti with peppers
Instructions
Boil water for the pasta, add salt, dip the dumplings and cook al dente.
Mince garlic and Bacon, place them in a pan with 4 tablespoons oil, let them toast, then add the pepper washed away and chopped (or cut into small squares), still frozen peas and tomato pulp.
Add salt, add a ladle of hot water, perfumed with chopped mixed herbs and cook for about 20 minutes at moderate flame.
Drain the pasta, throw it in the sauce and padellate it all together for a few moments.
Add cheese, stir and serve hot immediately.
Ingredients and dosing for 4 persons
- 320 g of type sardinian pasta dumplings
- 1 red pepper
- 250 g of pieces tomato pulp
- 150 g of frozen peas
- 75 g of lean bacon
- 2 cloves of garlic
- 40 g of grated pecorino cheese
- 4 tablespoons of olive oil
- 2 tablespoons of chopped aromatic mixture (parsley, chervil, marjoram)
- Salt