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1 Yellow bell pepper 2 Garlic cloves
Salt and pepper 3 tb Olive oil
1 lb Fresh plum tomatoes 6 Basil leaves
5 oz Cream cheese 1 1/2 lb Spaghetti
8 servings
Put the pepper in a flame or under a broiler to char the skin all over.
Remove the skin, cut open the pepper, remove the seeds and finely dice the
flesh. Put in a small bowl with the lightly crushed garlic, a pinch of
salt and pepper and the oil; mix well. Plunge the tomatoes into boiling
water for 1 minutes, slide off the skins and dice the flesh. Put into a
mixing bowl and add the chopped pepper mixture and the cheese. Work
together with a wooden spoon, taste and adjust the seasoning and set aside.
Cook the pasta in plenty of boiling salted water until al dente; drain
well. Mix with the cold sauce and serve at once. Serves 8.
Salt and pepper 3 tb Olive oil
1 lb Fresh plum tomatoes 6 Basil leaves
5 oz Cream cheese 1 1/2 lb Spaghetti
8 servings
Put the pepper in a flame or under a broiler to char the skin all over.
Remove the skin, cut open the pepper, remove the seeds and finely dice the
flesh. Put in a small bowl with the lightly crushed garlic, a pinch of
salt and pepper and the oil; mix well. Plunge the tomatoes into boiling
water for 1 minutes, slide off the skins and dice the flesh. Put into a
mixing bowl and add the chopped pepper mixture and the cheese. Work
together with a wooden spoon, taste and adjust the seasoning and set aside.
Cook the pasta in plenty of boiling salted water until al dente; drain
well. Mix with the cold sauce and serve at once. Serves 8.
