1 red or yellow pepper
3 large ripe tomatoes
1 clove of garlic
1/4 cup olive oil
1 large onion, cut into rings
3 green tomatoes, cut into rings
black pepper and oregano to taste
1 tablespoon chopped parsley
1/2 package (250g) macaroni, conch-shaped or gravatinha cooked
1 red or yellow pepper
3 large ripe tomatoes
1 clove of garlic
1/4 cup olive oil
1 large onion, cut into rings
3 green tomatoes, cut into rings
black pepper and oregano to taste
1 tablespoon chopped parsley
1/2 package (250g) macaroni, conch-shaped or gravatinha cooked
Roast the red pepper over medium heat until it's evenly charred
Let it cool slightly and remove the skin
Cut the pepper in half, remove the seeds and white part, and cut into thin strips
Place the ripe tomatoes in a bowl
Pour boiling water over them
Let them sit for 1 minute, then peel and cut into thick slices
Heat the garlic in a 22cm diameter frying pan
Add olive oil
Cook over medium heat until fragrant
Add the onion and cook for 10 minutes, stirring constantly
Add the pepper strips and cook until they're soft
Combine the ripe tomatoes and cook for 5 minutes
Add the green tomato, black pepper, and oregano
Add parsley
Cook for an additional 5 minutes
Remove from heat and remove the garlic
Serve over macaroni immediately
Serves 4.
