Spaghetti with peppers tasty and flavorful. The recipe I want to tell you about today is for a first course featuring peppers. I chose spaghetti as the pasta type, but any type of pasta, whether long or short, will do. The peppers, with their color, already bring joy and are so good! They are rich in vitamins, minerals, and antioxidants. They are known for their high vitamin C content, which strengthens the immune system, and vitamin A, important for eyesight and skin. They also contain B vitamins, vitamin E, and minerals like potassium, magnesium, iron, and calcium. The Pasta with peppers is simple to prepare, super tasty, and perfect to eat cold now that the temperatures are becoming scorching. Few and simple ingredients, and you can bring to the table a dish that captures everyone’s heart. Let’s head to the kitchen and prepare some delicious Spaghetti with peppers together
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 217.29 (Kcal)
- Carbohydrates 35.29 (g) of which sugars 5.08 (g)
- Proteins 6.95 (g)
- Fat 5.15 (g) of which saturated 0.74 (g)of which unsaturated 1.79 (g)
- Fibers 3.43 (g)
- Sodium 558.89 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta and Peppers
- 12 oz spaghetti
- 1.3 lbs peppers
- 2 tbsp capers
- 2.1 oz green olives (pitted)
- 1 white onion (medium)
- 6.3 oz cherry tomatoes
- 4 fillets anchovies in oil
- to taste extra virgin olive oil
- 1 sprig parsley
- to taste salt
How to prepare Spaghetti with Peppers
Wash the peppers. Cut them in half, remove the stem, seeds, and internal white ribs. Slice them into strips. Pour 3-4 tablespoons of extra virgin olive oil into a large pan. Add the thinly sliced onion, chopped anchovy fillets, and peppers.
Cook the peppers over medium heat for 5-6 minutes, stirring often with a wooden spoon. Season with salt and add the capers, quartered cherry tomatoes, and sliced green olives to the pan. Cook for another 6-7 minutes.
While the peppers cook, prepare the pasta. Cook the spaghetti in plenty of salted water. Drain them al dente, reserving a few tablespoons of the pasta cooking water.
Toss the pasta into the pan with the sauce. Add a few tablespoons of the cooking water and the chopped parsley. Stir well over high heat and serve the Pasta with peppers
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the pepper sauce in advance and store it in a container in the fridge for 1-2 days
You can replace green olives with black olives, and if you don’t like the flavor, you can simply omit the anchovy fillets
Don’t miss the recipe for the Savory Tart with Peppers and Stracchino
