Serves 2
- 2 yellow or red peppers
- 1 small onion
- 80 grams cream cheese
- grated grana or parmesan cheese
- extra virgin olive oil
- salt and freshly ground black pepper
- 160 grams pasta
Cook the peppers as in the recipe for Peperonata. Chop the onion and gently fry it in just enough oil to cover the bottom of the pot. Add in the sliced peppers, salt and pepper and cook for a couple of minutes. Remove from the heat and blitz with an immersion mixer. Add the cream cheese and stir well. Cook the pasta according to the instructions on the packet. About 5 minutes before the pasta is cooked start heating the creamy sauce on a low heat. Strain the pasta, mix with the sauce and a generous handful of grated cheese. Serve in a bowl with a light sprinkling of grated cheese on top.
Cook with Ellen in Puglia 