Tomato and Pepper Tagliatelle

Preparation/cooking time: ca. 30m

For 4 people

Nutritional Information

Contains 565 Kcal, 30g Protein, 78g Carbohydrates, 15g Fat


  • 1 tbsp. oil
  • 2 clove of garlic, coarsely chopped
  • 2 red pepper, cut into pieces
  • 2 tomatoes, cut into pieces
  • 1 dl vegetable bouillon
  • 400 g noodles (e.g. thin noodles)
  • 100 g cured ham in slices, cut into strips
  • saltwater, boiling
  • 1 bunch flat-leaf parsley, coarsely chopped
  • salt and pepper to taste
  • 80 g Parmesan, strips cut off with a peeler

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  • Heat the oil in a pan, sauté the garlic. Add the vegetables and briefly continue to sauté, pour in the stock, cover and simmer the vegetables for approx. 20 mins until soft. Cook the pasta in boiling water until al dente, drain. Stir in the vegetables, cured ham and parsley, season. Scatter the cheese over the tagliatelle pomodoro e peperoni.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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