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Whole wheat penne with peppers and hazelnuts

preperation 10΄ Preparation
cup 20΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Penne Rigate Whole Wheat

500 g MISKO Penne Rigate Whole Wheat

1 onion, finely chopped

1 red pepper, sliced into strips

1 orange pepper, sliced into strips

1 clove of clove, grated

1 tbsp. tomato paste

100 ml red wine

400 g grated tomatoes

50 g hazelnuts, unsalted, crushed

¼ bunch of parsley, finely chopped

olive oil


freshly ground pepper

materials METHOD

In a pot, heat 3-4 tsp. of olive oil. Add the onion and sauté for 2 minutes until it softens.

Add the peppers and sauté for 4-5 minutes until soft. Sprinkle with salt and freshly ground pepper.

Add the garlic and tomato paste and sauté for 1 minute.

Pour in the wine and when most of the alcohol has evaporated, add the grated tomatoes and the sugar. Lower the heat and leave the sauce to simmer for about 10-15 minutes until it thickens.

At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Penne Rigate Whole Wheat . Stir with a spoon and let the pasta boil for as long as indicated on the package.

Strain the pasta and sprinkle with 2 tbsp. olive oil. Mix gently.

Serve the penne hot with the sauce and sprinkled with crushed hazelnuts and finely chopped parsley.

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