Spaghetti with Bell Pepper Sauce is a simple yet flavorful dish typical of Italian cuisine. The preparation is very quick: first, I cooked the diced peppers and then added the tomato puree to create a thick and tasty sauce.
Of course, the sauce is prepared while the water boils and the pasta cooks, so it’s done quickly. You can complete the dish with a sprinkle of grated Parmesan or Pecorino cheese. It’s a colorful and fragrant dish, perfect for a summer dinner or a family lunch.
I also tried serving this sauce with basmati rice and meatballs in a single dish, and it was very good.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Portions: 7 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 oz spaghetti
- 1 carrot
- 1 stalk celery
- Half onion
- 1 yellow bell pepper
- 14 oz tomato puree
- 1 tbsp olive oil
- salt
Preparation of Spaghetti with Bell Pepper Sauce
Finely chop celery, carrot, and onion and sauté them in a pan with a drizzle of oil. Add the diced bell pepper and cook for 10 minutes. Meanwhile, bring salted water to a boil for the pasta and add the spaghetti.
Add the tomato puree, a pinch of salt, and cook the sauce over low heat for 10 minutes. Drain the pasta and toss it with the bell pepper sauce, divide into plates, and serve immediately, adding grated cheese to taste.
FAQ
Can I use any type of bell pepper?
Yes. I used yellow bell pepper because it’s sweeter; for a stronger flavor, use the green ones.
