Pasta with Peppers

Bell pepper strips slow-cooked until sweet and tender. The sauce, emulsified with starchy cooking water, coats every spaghetti strand in a glossy, silky veil.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 625
• Protein: 20 g
• Carbs: 89 g
• Fat: 22 g

Ingredients

• 400 g Spaghetti ( dry )
• 2 piece Red bell pepper ( in strips )
• 2 piece Yellow bell pepper ( in strips )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 60 g Parmesan cheese ( grated )
• 10 piece Basil ( torn )
• 1 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Capers ( drained and rinsed )

Instructions

1. Vegetable preparation

   Slice the peppers into thin 5mm strips. Thinly slice the yellow onion and mince the garlic cloves. Rinse the capers. Even cutting ensures uniform cooking.

2. Candying the peppers

   In a skillet, sauté the onion in olive oil. Add the peppers and capers. Lower the heat and let them stew. The peppers are ready when they mash easily with a fork. Deglaze with vinegar at the end of cooking.

3. Cooking the pasta

   Plunge the spaghetti into generously salted boiling water. Remove the pasta one minute before the indicated time to keep a firm texture. Reserve a ladle of cooking water before draining.

4. Binding and finishing

   Pour the pasta into the skillet with the peppers. Pour in the reserved cooking water and stir vigorously over the heat: the starch will bind the oil and water to coat the pasta. Finish with parmesan and fresh basil.

Chef's tips

• Never toss all the pasta water: it is the liquid gold that binds your sauce.
• Peppers must be completely tender; if they still crunch, they are not done.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.