3-Pepper Linguine


  • 400g Panzani Linguine
  • 500ml of tomato coulis
  • Fresh basil (bunch)
  • 40g grated parmesan
  • 1 yellow pepper
  • 1 red bell pepper
  • 1 green pepper
  • Salt and freshly ground pepper

Preparations steps

  • 1. Cook pasta: do not cover to avoid the risk of overflow. Stir occasionally to prevent the pasta from forming clumps at the bottom of the pot. Drain the pasta.
  • 2. Mince the bell peppers.
  • 3. Saute in a frying pan without browning.
  • 4. Add the tomato coulis, garlic and herbs.
  • 5. Salt and pepper, and allow to reduce over low heat.
  • 6. Pour the drained pasta in with the sauce and stir it in gently in the serving dish.

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