Bavette in red tomato and yellow pepper sauce
first courses- 12 oz bavette pasta
- 24 oz canned cherry tomatoes
- 1 small carrot
- 1 celery stalk
- 1 oz onion
- 1 garlic clove
- 1 small bunch of parsley, finely chopped
- 1 medium yellow pepper
- 4 tablespoons extra-virgin olive oil
- 4 basil leaves
- Salt to taste
Cook the cherry tomatoes in a saucepan with the chopped celery, carrot and onion; add the basil and salt.
When the tomatoes are cooked, pass them through a vegetable mill and keep the sauce warm. In a frying pan, sauté the garlic clove, slightly crushed, and once golden, take it out of the oil; add the yellow pepper cut into strips, salt and cover until cooked. Once cooked, take a few strips of pepper and put them to one side. Add the remaining pepper strips to the tomato sauce and cook for a few minutes. Cook the bavette al dente in plenty of boiling salted water, drain and toss the pasta in a frying pan together with the sauce. Divide into 4 portions and garnish each with the remaining yellow pepper strips. Sprinkle with plenty of finely chopped parsley.