Serves: 2 as main course
FlexiPoints: 7

Suggested wine: A fruity red or white with not excessive body would do nicely.
Special equipment: none

Difficulty: Easy
Time: 2 hours

Ingredients:
200g tagliatelle
4 large (long) red bell peppers
2 garlic cloves
5g parsley
6 tbsp fruity olive oil
Salt to taste

Ingredient replacement:

Ingredient note: none

How-to:
1. Rinse the pepper under cold water. Pat them dry and bake them until very soft (20’-30’) in an hot oven at 200C. Pell them, discard the seeds and cut them in thin stripes as if they were tagliatelle. Be careful as the peppers will be very soft and easy to break at this point.
2. Finely chop the garlic and the parsley. Mix with the oil. Add the pepper stripes and let marinate for at least 30’.
3. Boil the pasta in abundant salted water. Drain and add immediately to the pepper marinate. Stir well and serve.