Linguine
Linguine aux 3 poivrons
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400g Panzani Linguine
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500ml of tomato coulis
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Fresh basil (bunch)
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40g grated parmesan
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1 yellow pepper
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1 red bell pepper
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1 green pepper
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Salt and freshly ground pepper
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1. Cook pasta: do not cover to avoid the risk of overflow. Stir occasionally to prevent the pasta from forming clumps at the bottom of the pot. Drain the pasta.
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2. Mince the bell peppers.
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3. Saute in a frying pan without browning.
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4. Add the tomato coulis, garlic and herbs.
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5. Salt and pepper, and allow to reduce over low heat.
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6. Pour the drained pasta in with the sauce and stir it in gently in the serving dish.
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