2 red bell peppers
1/4 cup of olive oil
4 onions, sliced into rings
1 tablespoon of oregano
250g of mozzarella cheese, cut into small pieces
500g of short pasta, such as rigatoni
Salt to taste
2 red bell peppers
1/4 cup of olive oil
4 onions, sliced into rings
1 tablespoon of oregano
250g of mozzarella cheese, cut into small pieces
500g of short pasta, such as rigatoni
Salt to taste
Wash the peppers, dry them, and place them over a charcoal fire
Rotate them until they are evenly charred
Extinguish the flame and immediately place the peppers in a plastic bag
Close and let it sit for a few minutes (this operation makes it easier to remove the skin)
Remove the skin under running water and reserve
In a pan, heat the olive oil, sauté the onion until golden brown (brown), then set aside
Blend the pepper, onion, oregano, and mozzarella in a food processor
Season with salt and reserve
In a large pot with 5 liters of water seasoned with salt, cook the pasta until al dente
Mix 1/2 cup of the cooking water into the tomato sauce
Serve immediately
557 calories per serving
