Spaghetti With Red And Yellow Peppers 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!

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.

SPAGHETTI WITH GARLIC, OLIVE OIL AND RED PEPPER FLAKES

Steps:

• Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
• Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
• Remove the pan from the heat and top with the fresh herbs.

SPAGHETTI WITH RED AND YELLOW PEPPERS

Steps:

• Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet and broil until the skins brown and blister, turning the peppers occasionally, about 20 minutes. Enclose the peppers in a resealable plastic bag and set aside until cooled to room temperature. Peel and seed the cooled peppers and cut them into strips.
• Heat the olive oil in a large, heavy saucepan over medium-low heat. Add the shallots and cook until translucent, about 3 minutes. Add the pepper strips, salt, and pepper and sauté for 5 minutes. Add the wine and chicken broth and continue cooking over low heat for 20 minutes, or until the peppers are very soft.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
• Add the pasta, parsley, and Parmesan cheese to the pepper sauce; stir to combine and coat the pasta. Serve.

SPAGHETTI WITH TOMATOES, MUSHROOMS, AND PEPPERS

Steps:

• Cook pasta to al dente.
• Warm olive oil slowly.
• Add garlic, basil, oregano; heat gently for 10 minutes to allow flavours to mingle.
• Saute mushrooms, pepper, and tomatoes in the oil/herb mixture.
• Combine pasta and vegetable mix.
• Stir in freshly grated Parmesan.

ROASTED PEPPERS WITH SPAGHETTI STUFFING

Steps:

• Place bell peppers directly over the flame of a gas-stove burner and roast, turning with tongs, until blackened all over. (Or roast peppers under the broiler.) Transfer to a large bowl, cover with plastic wrap, and let stand 15 minutes. Peel off skins, slice off tops, and remove ribs and seeds.
• Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain.
• Preheat oven to 350 degrees. Heat a large saute pan over medium-high. Swirl in oil to coat, then add anchovies, breaking them up with the back of a spoon until dissolved. Add onion and capers and cook, stirring occasionally, just until onion is softened, about 3 minutes. Pour in vinegar and cook, stirring frequently, until almost evaporated. Add pasta and toss to coat.
• Generously season cavity of each pepper with salt, then fill with a heaping 1/2 cup pasta mixture, twirling pasta with a fork to fit snugly. Place peppers side by side in a 2-quart oval baking dish. Bake until pasta starts to brown in a few spots, 10 to 15 minutes. Let cool slightly before serving, topped with oregano.

SPAGHETTI WITH SWEET RED PEPPER SAUCE

Steps:

• Heat oil and butter in large nonstick skillet over medium high heat.
• Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
• Add stock, salt and pepper.
• Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
• Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
• Cook pasta in large pot of boiling salted water until al dente.
• Drain well and add to sauce in skillet.
• Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
• Transfer to large serving bowl and sprinkle with lemon zest.
• Serve with cheese and pass the peppermill.

PENNE PASTA WITH PEPPERS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

SPAGHETTI WITH ROASTED RED PEPPER SAUCE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.

RED PEPPER & ANCHOVY SPAGHETTI

Steps:

• Bring a large pan of salted water to the boil, then stir in the spaghetti. Cook for 1 min less than the pack instructions. Tip the oil, garlic, anchovies and chilli flakes into another saucepan or a high-sided frying pan set over a medium heat. Cook for about 1 min, until the oil is hot and the garlic has started to sizzle slightly.
• Add the roasted peppers and tomato purée. Stir well. Continue to cook the anchovy and pepper mixture until the spaghetti is ready, adding a ladleful of the pasta cooking water as it cooks to loosen it and make a sauce.
• When the spaghetti is ready, use tongs to transfer it directly from its cooking water to the sauce, adding a little more of the water to loosen if needed. Cook the spaghetti in the sauce for 30 seconds, tossing to coat, then remove from the heat and toss through the basil. Serve straightaway, drizzled with a little olive oil.

BELL PEPPERS AND PASTA

Steps:

• Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,