SAUTÉED ROASTED PEPPER AND SEA SPAGUETTI

x2

Ingredients

3 roasted red peppers or piquillo peppers
1 clove garlic
70 g of extra virgin olive oil
10 g dried sea spaghetti

For the presentation:
Chop parsley

Preparation

1. Hydrate the sea spaghetti in half litre of water for 10 minutes and drain.
2. Cut the pepper into strips.
3. Cut the garlic into slices.
4. In a frying pan place the oil, brown the garlic. Add the sea spaghetti, sauté 2 minutes. Add the peppers and sauté for 2 more minutes.

Presentation

Serve with chop parsley on the top.

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