Peppers And Spaghetti The Leaner Way Food

PASTA WITH PEPPERS

Steps:

• Heat the olive oil in a large non-stick pan, then add the sliced peppers, season with fine salt and freshly ground pepper, cover with a lid and cook over medium heat for about 15 minutes. Stir frequently.
• After 15 minutes stir in the the onion and cook for a further 10 minutes. Add a touch of water if needed.
• When the onion and the peppers are done, add the olives, the balsamic vinegar and the garlic, give a good stir and cook for about 3 minutes. Taste and adjust the seasoning according to your likings, you might want to add an extra pinch of salt or more black pepper.
• Meanwhile, bring a pot of salty water to the boil and cook your pasta until al dente, according to the package's directions. Keep in mind to reserve some of the starchy cooking water when you drain the pasta (about ½ cup should be fine).
• Add the pasta to the pan along with a good drizzle of extra virgin olive oil and some of the pasta cooking water (add it gradually until needed). Addd the basil leaves and toss well until the pasta looks well coated and moist.
• Divide the pasta with peppers into 4 bowls, garnish with a few extra basil leaves and serve with freshly grated parmesan cheese if you don't keep it vegan. Enjoy!

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
• Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
• Stir in the reserved pasta water.
• Toss in the cooked pasta. Reduce the heat to low.
• Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
• Season with salt, if desired.
• Enjoy!

SIX PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
• Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
• Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.
• Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.
• When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.
• Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.

THREE-PEPPER AND ONION SPAGHETTI

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
• Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
• Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

CACIO E PEPE

Steps:

• In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
• Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
• Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
• Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.

PASTA AND PEPPERS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute peppers in butter until crisp-tender. Add garlic; saute 1 minute longer. Combine cornstarch, broth and wine or additional broth until smooth; stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove from the heat; stir in the basil, salt and pepper. Drain pasta; toss with pepper mixture. Sprinkle with parsley.