Our corzetti pasta with poblano peppers and black olives is perfect for these early days of fall, when we want something easy and comforting yet we start missing the freedom of summer. The poblano peppers are stir-fried with extra virgin olive oil and tomato paste until soft and tasty – the final touch is a handful of good quality black olives, which give the dish extra flavor and texture. This corzetti dish is so quick to prepare that you will be able to prepare the sauce while you bring the water to a boil (of course you’ll need to consider some time to make the fresh pasta dough for the corzetti!). Buon appetito!
6 poblano peppers, seeds removed and sliced
100 gr black olives, halved
1 teaspoon tomato paste (concentrato di pomodoro)
salt and pepper
extra virgin olive oil
Parmigiano Reggiano, grated
In a large pan, add 5 tablespoons of extra virgin olive oil and stir-fry the poblano peppers, stirring frequently for 5 minutes until the peppers are soft.
Now add the tomato paste and the black olives and cook for another 4 minutes. Season with salt and pepper. Add some lukewarm water if the sauce gets too dry.
Cook the corzetti pasta until al dente, then drain and add to the poblano pepper sauce. Serve immediately with some freshly grated Parmigiano Reggiano.