In the kitchen with MyTrela

Buckwheat pasta with two peppers and parmesan

Dry buckwheat pasta is served with peppers weighed after roasting, drained tomatoes and capers. The sauce stews with a new explicit water portion.

1 serving

Buckwheat pasta with two peppers and parmesan — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredients cover the entire recipe for 1 serving. Weigh pasta dry, both peppers after roasting and peeling, and tomatoes and capers after draining. Separately weigh the new 100 g of water for stewing.

  • Buckwheat pasta40 g40 g dry pasta before cooking.
  • Red pepper75 g75 g after roasting, peeling and deseeding.
  • Yellow pepper75 g75 g after roasting, peeling and deseeding.
  • Clarified butter (ghee)7 gAll 7 g for frying the onion.
  • Onion35 g
  • Garlic4 g
  • Chilli powder1 g
  • Sun-dried tomatoes28 g28 g sun-dried tomatoes from oil after draining; a choice for this original version.
  • Canned capers9 g9 g capers after draining the packing liquid.
  • Balsamic vinegar3 g
  • Dried oregano2 g
  • Parmesan cheese24 g
  • Water100 gA new explicit amount for this original version, as described in the preparation; it is not a reconstruction of the historical liquid amount.

Preparation

  1. Preheat the oven to 200°C with top and bottom heat. Roast both peppers until flesh softens and skin loosens. Cool, peel and deseed. Weigh 75 g prepared flesh from each pepper and dice.
  2. Weigh 40 g dry buckwheat pasta and cook according to the package instructions. Drain tomatoes from oil and capers from packing liquid, then weigh their portions as listed. Cut tomatoes into strips, chop onion and crush garlic.
  3. Soften onion in all the weighed 7 g ghee, then add garlic and chilli. Add peppers and prepared tomatoes. Pour in all the new 100 g weighed water and stew covered until the ingredients form a moist sauce.
  4. Combine weighed capers with all the balsamic vinegar and add to the sauce with oregano. Stir in all the prepared pasta and all the grated parmesan. Heat and serve without adding tomato oil or caper packing liquid.

Preparation and cooking time for this original version has not been measured.

Nutritional values

We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.

About this recipe

Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined ingredient weighing and preparation stages and liquid amounts, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.