Agnolotti with green peppers

Ingredients for 4 people

  • 600 g of home-made Agnolotti
  • 400 g of green peppers
  • 600 grams of tomatoes
  • 1 clove of garlic
  • 4 tablespoons of extra virgin olive oil
  • parmesan cheese
  • fresh basil


In a large pan brown the garlic in oil, as soon as it becomes light brown add the peppers cut to giuliana, After a couple of minutes add the cherry tomatoes cut in half, basil and let cook for another 5 minutes to moderate flame. In a pot boil the agnolotti pasta in 4 litres of water, drain them al dente and add to sauce and stir all adding a grated parmesan reggiano cheese. WINE: Per e' Palombo.

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