Spinach and sweet pepper paste

Penne500 gramsGarlic (finely chopped)2 teethSpinach200 gramsBulgarian pepper (red sweet, cut into strips)1 pieceTomatoes (dried)100 gramsParmesan (grated)1/3 stack
  • Servings:
  • Cooking time:20 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Kitchen:Italian
  • Season:year round

Boil the paste in boiling salted water until al dente. While the pasta is boiling, fry the garlic in a deep frying pan in the heated olive oil until a characteristic smell appears. Add pepper, a couple of tablespoons of water and stew until soft. Put the washed spinach leaves in the pan (the largest ones can be torn off by hand), pour in a couple more tablespoons of water, add dried tomatoes and cook for 5-7 minutes. If desired, at the very end, you can add ground black pepper. Remove the griddle from the heat, place the prepared paste in it and mix gently. Sprinkle with grated parmesan and serve immediately.