Ingredients (3/4 people)  Ingredienti

250 g Antica Pasta torchietti, 1 red bell-pepper, 1 yellow bell-pepper, 1 green bell-pepper, 300 g fresh and mature tomatoes, 1 garlic clove, 200 ml liquid cream, extra-virgin olive oil, chopped fresh parsley, salt and pepper to taste. (For a lighter recipe replace the cream with half a glass of skimmed milk thickened for a while).


Wash and clean carefully the bell-peppers, then cut them in small pieces. Wash tomatoes, take out their seeds, peel and cut them into pieces. Let wilt the garlic in a pan with olive oil. Add the bell-peppers and the tomatoes and let cook for a while. Eliminate the garlic clove, salt to taste, add the cream and stir well. Cook the pasta until it is al dente into a deep pot of salted boiling water, drain it and drop it in the pan with the hot sauce. Blend it and top with freshly minced pepper and chopped parsley.