10 min 
Easy Reccomended Product
Finely Chopped tomatoes
300 gr
Ingredients (4 servings)
- Freshly grated parmesan 60 gr
- Garlic cloves 2
- Olive oil 2 tbsp
- Onion 1
- Pepper to taste
- Pine nuts 50 gr
- Red pointed peppers 2
- Risoni pasta 300 gr
- Salt to taste
- Thyme stems 2
- Tomato paste 1 tablespoon
- Vegetable soup, hot 500ml
- Yellow pointed pepper 1
Preparation
- Preheat oven to 230 degrees hot air.
- Cut the red pointed peppers lengthwise, remove the core and place them on a baking tray with baking paper. Place the baking tray in the preheated oven and "roast" the peppers for about 5 minutes.
- In the meantime, toast the pine nuts in a pan without oil. CAUTION: Do not take your eyes off the pan, as the pine nuts burn quickly.
- Remove the peppers from the oven and set aside.
- Peel and finely chop the onion and garlic. Remove the core from the yellow pepper and cut into small cubes.
- Heat the olive oil in a pot and fry the onion and garlic. Add the diced peppers and Risoni noodles and tomato paste and fry briefly.
- Now deglaze with half of the vegetable soup and add tomato pulp. Grate the thyme stems and add to the pasta.
- Bring to a simmer and let it simmer. Once the liquid has been absorbed, gradually add the rest of the vegetable soup.
- Just before serving, cut the grilled peppers into pieces and add to the pasta. Fold in the grated Parmesan and season with salt and pepper.
- Serve the tomato pastasotto with roasted pine nuts. If you like, you can serve it with Parmesan cheese.
