Spaghetti With Tomato Pepper Food

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.

FAMOUS SPAGHETTI SAUCE

Steps:

• Place a 4 quart pot over medium high heat, add olive oil and red pepper flakes, stirring for approximately 1 minute.
• Lower heat to medium and add onion, sautéing until onion begins to be translucent.
• Add garlic and sauté for additional 2 minutes.
• Add both cans tomatoes, tomato paste, tomato sauce, sugar, and wine.
• Add spices, blending thoroughly.
• Cover and simmer on low heat for 2 hours.
• Taste test after 2 hours and add more wine if too thick and re season as desired.
• Simmer, covered, for an additional hour.
• Can be slow cooked in crock pot on low for 6-8 hours.
• Cooked ground beef or turkey or cooked Italian sausage may be added upon serving if desired.
• This recipe freezes well.

BAKED PASTA WITH TOMATO, RED PEPPER, AND SWEET ITALIAN SAUCE

Steps:

• Sauce-in a large, deep skillet (the author uses a deep flameproof casserole, but I never cook on the stovetop in a casserole pan), heat the oil over med-high heat.
• Cook the sausage meat, breaking up the meat with a spoon, for about 5 minutes, or until no pinkness remains.
• Drain of most of the fat.
• Add the mushrooms and saute for 4 minutes.
• Add the garlic and saute for 1 minute.
• Add the marinara sauce and red peppers, reduced heat to medium, and simmer for 5 minutes, or until the sauce begins to thicken.
• Add the cream, season with salt and pepper, and stir to combine.
• Cook for 3-5 minutes, or until the sauce begins to thicken.
• Taste and adjust for seasonings.
• Preheat the oven to 375°.
• Oil a 13 x 9 inch baking dish.
• Bring a large pot of water to a boil.
• Salt the water, add the pasta, and cook over high heat for 10-11 minutes, OR until al dente; drain well.
• In a medium bowl, combine the cheeses.
• Combine the pasta with the sauce in the pan; add 1 cup of the blended cheeses and arugula leaves, mixing well to combine.
• Spoon the mixture into the prepared dish and evenly sprinkle with the remaining cheese.
• Bake for about 30 minutes, or until the sauce begins to bubble and the cheese is browned.
• Serve immediately.

PASTA WITH PEPPER AND TOMATO SAUCE

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
• Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
• Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
• Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.

TOMATO AND BELL PEPPER SPAGHETTI

Steps:

• Cook spaghetti according to package instructions.
• While the spaghetti is cooking, heat a large sauté pan over medium heat with olive oil. Sauté green peppers.
• Add tomatoes and herbs once pepper softens. Heat until warmed (about 2 minutes).
• Combine pasta and tomato mixture. Sprinkle cheese on top and fold edges of pasta toward the center. Heat until warm.
• Transfer to plate, stir, and serve.

BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
• Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.
• Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
• Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.

PASTA WITH PEPPERS, SQUASH, AND TOMATOES

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, breaking apart with a slotted spoon, until cooked through, about 6 minutes. With slotted spoon, transfer sausage to a bowl.
• Add 1 tablespoon oil and bell pepper to skillet and cook, stirring occasionally, until browned in spots, 6 minutes. Add squash and half the tomatoes; cook 1 minute. Add 1/4 cup pasta water and cook until tomatoes soften, 4 minutes. Return sausage to pan and add remaining tomatoes. Season with red-pepper flakes. Cook until sausage is warmed through and juices thicken slightly, about 2 minutes. Toss with pasta; if necessary, add remaining pasta water to create a light sauce that coats pasta. Serve with Pecorino Romano.

SPAGHETTI WITH TOMATO SAUCE

Steps:

• For the sauce: Using a small knife, peel the skins off the tomatoes. Chop the tomatoes by hand and drain in a colander.
• Combine the olive oil, garlic and some salt in a bowl. Mix together and let the mixture sit for 1 hour.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and plate the pasta. Heat the tomato mixture in a pan for just a couple of minutes until it becomes warm, not cooked.
• To plate: Pour the tomato mixture over the pasta and garnish with the Parmesan, some crushed red pepper flakes and a drizzle of olive oil.