Pasta with Peppers
Ingredients
- 400 gSpaghetti (dry)
- 2 pcRed bell pepper (in strips)
- 2 pcYellow bell pepper (in strips)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 60 gParmesan cheese (grated)
- 10 pcBasil (torn)
- 1 tbspRed wine vinegar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspCapers (drained and rinsed)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.
