ROASTED PEPPER LINGUINE WITH CRISP CRUMBS
A good-for-you vegetarian pasta served with roasted peppers, tangy green olives, sweet basil and chilli breadcrumbs
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender.
- Add the remaining oil to a frying pan. Tip in the garlic and soften over a low heat for 10 secs. Add the chilli flakes, breadcrumbs and seasoning, and toast until golden brown and crisp. Tip onto a plate and set aside.
- Cook the pasta following pack instructions, then drain - reserving a few tbsp of cooking water. Toss together with the roasted peppers, olives, torn basil, lemon zest, reserved cooking water, butter and some seasoning. Sprinkle with the crisp crumbs, extra basil leaves and serve.
Nutrition Facts : Calories 437 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
LINGUINE WITH BOQUERONES, PEPPERS, AND BREADCRUMBS
Bright, piquant boquerones, the vinegar-cured white anchovies of Spain, have a meatier texture than canned varieties.
Provided by Martha Stewart
Categories Seafood Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil, and cook pasta until al dente, about 9 minutes. Drain, reserving 1/4 cup pasta water.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add breadcrumbs, and cook, stirring frequently, until golden brown, about 5 minutes. Drain on paper towels, and wipe out pan.
- Heat 3 tablespoons oil in pan over medium-high heat. Add peppers and 1/2 teaspoon salt, and saute, stirring frequently, until peppers begin to soften, about 10 minutes, adjusting heat if they begin to brown. Transfer peppers to a plate, and add remaining oil to pan. Add garlic, and cook, stirring, until fragrant and lightly golden, about 2 minutes. Return peppers to pan, and add reserved pasta water; stir in capers. Toss well with pasta and parsley in a serving bowl. Add boquerones, and gently toss to combine. Season with pepper and, if necessary, salt. Top with breadcrumbs.
CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Provided by Kendra Vaculin
Categories Pasta Olive Oil Breadcrumbs Garlic Parsley Onion Bean Lemon Juice Pepper Lemon Lunch Dinner Dairy Free Tree Nut Free Soy Free Vegetarian Vegan Quick & Easy
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
- Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
- Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
- Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.
PASTA WITH BREAD CRUMBS, CHEESE, GARLIC AND RED PEPPER FLAKES
This is a delicious, fast and easy dish to prepare. The key is to have everything prepped, because it comes together really fast. Cut back on the red pepper flakes if you don't like things too hot but do add at least a pinch.
Provided by Karens Krazy Kitchen
Categories Spaghetti
Time 27m
Yield 6 side dishes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil a large pot of water, add lots of salt, cook the pasta until al dente, reserve 1/2 cup of the pasta water and drain.
- While waiting for the water to boil, mince the garlic, chop the basil and parsley and grate the cheese.
- While the pasta is cooking, heat the olive oil to medium low in a large, deep skillet and sauté the garlic and red pepper flakes for about 8 minutes (do not let the garlic brown, it should be golden).
- Take 1/2 cups of cooked pasta water and add it to the garlic mixture.
- Drain the pasta, add it and the chopped herbs to the garlic mixture and toss well.
- Place the pasta in a large serving bowl and add the grated cheese and bread crumbs.
- Toss well and adjust to your taste. You might like to add a little more olive oil, red pepper, salt or pepper.
- Enjoy!
Nutrition Facts : Calories 634.2, Fat 28.3, SaturatedFat 7.8, Cholesterol 29.5, Sodium 480.2, Carbohydrate 67.4, Fiber 1, Sugar 1.4, Protein 26.9
LINGUINE WITH BEEF AND ONIONS
Use up leftover beef brisket in this tasty linguine with beef ragu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
- Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.
Nutrition Facts : Calories 415 g, Fat 14 g, Fiber 3 g, Protein 21 g
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