Tagliatelle with Red Peppers and Black Beans

  • Level

  • Servings

  • 3 garlic cloves
  • 1 red pepper
  • extra virgin olive oil
  • Balsamic vinegar
  • 200 g cooked American black beans
  • 400 g egg tagliatelle
  • salt
  • pepper


  • Step 1
    Peel the garlic cloves and chop finely. Remove the stalk and the white nerves from the pepper and cut into small dice.
  • Step 2
    Heat 6 tablespoons of olive oil in a frying pan and fry the garlic with a pinch of salt for a few seconds; then add the diced pepper and sauté gently for another 5 minutes. Add the beans and balsamic vinegar; allow the liquid to evaporate for a few minutes and remove from the heat.
  • Step 3
    Season and keep aside.
  • Step 4
    Heat plenty of water in a saucepan. When it comes to the boil, add a pinch of salt and then the pasta and cook until “al dente”.
  • Step 5
    Drain the tagliatelle and return to the pan, add the sautéed beans and peppers, stir in well and serve immediately.

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