意大利面有多种形状。最常见的萤火虫e spaghetti, penne, tagliatelle, orecchiette, and lasagne. Apart from fresh pasta and dried pasta, one of the main distinctions is between ‘short’ pasta such as penne and orecchiette, and ‘long’ pasta such as spaghetti and tagliatelle. Those different shapes are not just for fun or for appearances, they actually make a huge difference in the experience of the dish. The main ‘rule’ in Italy is that long pasta goes with ‘saucy’ sauces, and short pasta goes with ‘chunky’ sauces. There are two reasons for that rule:

1. Long pasta such as spaghetti is eaten with a fork. The sauce should cling to the pasta in such a way that by the time you finish the plate of pasta, all the sauce is gone too. Short pasta is eaten with a spoon, so this is less of an issue because each spoonful can contain both pasta and elements of the sauce.
2. The mouthfeel of long pasta is more ‘flowing’ than that of short pasta, and the sauce should support that.

Another way to state this rule, is that the texture of the pasta and the texture of the sauce should be similar. If you use short pasta, this means that the ingredients of the sauce should ideally be cut into the same size and ship as the pasta.

最成功的意大利面菜肴遵循此规则。一个例外是spaghetti alle vongole, because you first use your fork to get a piece of clam meat and then wrap some spaghetti around your fork before bringing it to your mouth.

You can of course select the pasta shape that will match your choice of sauce, but in today’s an昨天的帖子我已经证明您也可以使酱汁适应面食形状。两种菜肴都使用相同的成分：辣椒，橄榄，意大利面，番茄泥，橄榄油，大蒜，盐和胡椒粉。有了相同的简单成分，您可以制作两种美味但完全不同的面食。昨天的意大利面条菜与昨天的Penne的味道大不相同。这部分是由于口感不同，部分原因是烤辣椒添加的风味。尽管这两种菜都很好，但我和Kees都喜欢意大利面版。

原料

For 2 servings

2个铃铛（红色和/或黄色）

25克（2汤匙）黑橄榄，最好是taggiasca，切成薄片

150克（1/3磅）意大利面条或其他长意大利面

90 grams (1/3 cup) sieved tomatoes (tomato puree,passata di pomodoro)

1个丁香大蒜

2 Tbsp extra virgin olive oil

salt and freshly ground black pepper

指示

将烤箱预热至250C/480F。在该温度下烤辣椒25分钟，或直至呈褐色。

After roasting them, put the bell peppers in a closed plastic bag to cool off. The steam will help to loosen the skin.

同时，将一锅水煮沸。当水沸腾时，加入盐和150克意大利面条，并在包装​​上指示的时间设置计时器Al Dente。

一旦铃铛在塑料袋内冷却后，皮肤就应该容易脱落。

皮肤辣椒皮肤，用纸巾轻拍干燥。

将甜椒放入食品加工机中，含有25克黑橄榄和90克筛分的西红柿。

Pulse as many times as needed to get a coarse puree. There shouldn’t be any large pieces left, but it shouldn’t be smooth either.

Heat 2 tablespoons of olive oil in a frying pan. Add a sliced clove of garlic and tilt the pan to ‘deep fry’ the garlic until it starts to color, then remove it.

Add the bell pepper mixture to the garlic infused oil in the frying pan. Season with salt and freshly ground black pepper.

用中火煮几分钟，直到酱汁不再水。品尝并用盐和新鲜的黑胡椒调味调味料。

当计时器发出哔哔声时，排干意大利面并添加到酱汁中。

折腾混合。

Serve at once on preheated plates.

倒叙

自制薄荷冰淇淋made using fresh mint leaves has an amazing flavor. Once you’ve made it, you’ll never go back to store-bought.