Fusilli with red peppers

This typical southern Italian pasta dish with its unmistakable spiral shape lends itself well to meat and vegetable sauces and is very tasty in cold dishes. The combination of fusilli and pepper sauce immediately makes for summer! A quick, simple and tasty dish perfect after a day at the beach. Let's see how to prepare it.

PREPARATION: Wash the peppers, take out the insides and dice them. Now chop the onion and crush the unpeeled garlic. Fry the oil, onion and garlic clove in a hot pan. Let it brown, remove the garlic and add the peppers, season with salt and pepper and cook for about 15 minutes, with the lid on, until the peppers have seasoned but are still crispy. Add the diced cherry tomatoes (preferably corbarini or ciliegini) and cook for a further 10 minutes, stirring. In the meantime, cook the fusilli in boiling salted water for 10 minutes, drain and toss in the pan for 1 minute with the sauce.

Liguori's tip
Fusilli hold their cooking perfectly and it only takes 10 minutes to have an al dente pasta dish. However, if you want this dish to be creamier, strain the pasta a minute beforehand, pour a tablespoon of cooking water into the pan and stir the fusilli for two minutes. To finish garnish with fresh parsley and freshly ground black pepper.