Pasta with pepper sauce and potato croutons

Name: Pasta with pepper sauce and potato croutons
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 3 red peppers; 3 TABLESPOONS Olive oil; 1 small bunch of thyme; 2 TABLESPOONS Tomato paste; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt and pepper; 300 g Potatoes; 400 g short noodles (e.g. short macaroni); 2 Garlic cloves; 7-10 Tbsp Sweet peppers

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
3 red peppers
3 TABLESPOONS Olive oil
1 small bunch of thyme
2 TABLESPOONS Tomato paste
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt and pepper
300 g Potatoes
400 g short noodles (e.g. short macaroni)
2 Garlic cloves
7-10 Tbsp Sweet peppers

Directions

1
Onions peel and chop finely. Clean, wash and cut the peppers into small cubes. Heat 1 tablespoon of oil in a saucepan. Sauté the onions and bell peppers for about 5 minutes.
2
Meanwhile, wash the thyme, dab dry, remove the leaves and chop them coarsely. Remove 4 tablespoons of diced peppers from the pot and set aside.
3
Stir the tomato paste into the paprika vegetables and sauté briefly. Add 3/8 l water, broth and thyme. Bring to the boil and simmer covered for about 10 minutes.
4
Bring 3-4 l water to the boil with 1 tbsp. salt. Peel, wash and finely dice the potatoes. Fry in 2 tablespoons of hot oil for about 10 minutes until crispy, turning.
5
Pour the pasta into boiling salted water and cook according to the instructions on the packet. Peel and chop the garlic and add to the potatoes. Fry briefly. Season with salt and pepper.
6
Puree the peppers in the stock with a hand blender. Season with salt, pepper and paprika powder. Add paprika cubes again. Drain the noodles. Mix with sauce and potato croutons.