Ingredients

  • Spaghetti gr 320
  • Sweet red peppers gr 400
  • Tomato paste gr 60
  • Organic Extra Virgin Olive
    Oil gr 40
  • Salt to taste
  • Pepper to taste
  • Onion charcoal (optional) to taste
  • Fresh mint leaves (optional) to taste

Procedure

  1. Grill the whole peppers until the skin is burnt and blackened. Immediately seal them in a food bag and leave them to stand for 10 minutes; this will make it easier to remove the skin. Peel the peppers, remove the seeds and filaments, then blend the flesh until smooth.
  2. Meanwhile, heat some of the Organic Extra Virgin Olive Oil in a frying pan and toast the tomato paste for a few minutes, stirring continuously, until it darkens slightly and releases an intense aroma.
  3. Add the pepper cream to the toasted tomato paste and mix well.
  4. Cook the spaghetti in plenty of salted water, drain them al dente and stir them into the sauce. Serve, forming a nest.
  5. Finish by garnishing with fresh mint leaves and, if desired, a sprinkling of onion charcoal.

EXTRA VIRGIN OLIVE OIL PAIRING

For this recipe, we recommend a Tonda iblea (Sicily) cultivar EVO Oil with medium intense fruity green type and intense hints of tomato leaf. Bitterness of light intensity, intense spiciness.

ORGANIC WINE PAIRING

This dish pairs well with a red wine from Douro, blended from Touriga Nacional, Touriga Franca, and Tinta Roriz. Rich and deep, with velvety tannins and aromas of ripe red fruit and spices, it matches the natural sweetness of the peppers and the intensity of the tomato.