Feathers with tomatoes and sweet peppers

Ingredients:


- 300 g pasta


- 1/3 Cup vegetable broth


- 100 g finely chopped sun-dried tomatoes


- 1 red bell pepper


- 5 tbsp olive oil


- 1 stalk leeks chopped


- 1 crushed garlic clove


- 1 tsp. teaspoon ground Chile


- 2 tbsp. spoon flavored vinegar


- 2 tbsp. spoons of chopped parsley


- Sol




Method of preparation:




Preheat oven to 220°C and bake the peppers until tender within 30 minutes. Remove, let cool, peel, seed and cut into pieces.




Until cooled pepper preheat the pan half olive oil, put the leeks and cook for 5 minutes. Add the garlic, chili pepper, 3 tbsp. tablespoons vegetable broth and simmer for 5 minutes.




Then the red peppers and tomatoes put in the pan and cook for 10 minutes, adding vegetable broth. At the end pour the flavored vinegar, and stir after 1 minute remove from heat.




Ready feathers add the remaining olive oil and mix with the prepared sauce. When serving, garnish with chopped parsley.




Vegetable broth




Vegetable broth is prepared either from whole vegetables, or of usable scraps. They are carefully washed, put into boiling water and cook until done at a low boil. Received vegetable broth is filtered through a sieve. On its basis prepare various soups.




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