Spaghetti with bell pepper cream, capers, and anchovies, a true delight for seasoning pasta and spreading on bruschetta. At first glance, it seems like a very difficult dish to prepare, but in reality, it is very easy and convenient. Convenient because it can be frozen and used a bit like pesto when needed, with 60 seconds in the microwave and it is ready to season pasta.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 382.29 (Kcal)
- Carbohydrates 39.96 (g) of which sugars 13.68 (g)
- Proteins 9.67 (g)
- Fat 20.92 (g) of which saturated 2.97 (g)of which unsaturated 0.87 (g)
- Fibers 7.19 (g)
- Sodium 2,052.61 (mg)
Indicative values for a portion of 290 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 to Prepare Spaghetti
- 2 bell peppers (roasted)
- 160 g spaghetti
- 1 tsp capers
- 2 fillets anchovies in oil
- 2 sprigs thyme
- 6 sun-dried tomatoes
- 8 g salt
- 3 tbsp extra virgin olive oil
- 2 sprigs basil
- 2 tbsp water
Tools to Prepare Spaghetti with Bell Pepper Cream
- Chopper
- Baking Paper
- Baking Pan
Steps to Prepare Spaghetti
Usually, when I need to grill the peppers, I don’t just cook a few at a time, but I make a lot and then use them in several different dishes. Sometimes I clean them and, after drying, freeze them in plastic bags to use in moments of laziness or when short on time for cooking as a side dish.
After washing and drying them, bake the peppers under the grill for 30 minutes at 392°F, turning them often.
Once ready, put them in an airtight container or a paper bread bag; this will make it very easy to peel them.
Place the ingredients in the chopper: peeled peppers, anchovies with rinsed capers, basil with oil, sun-dried tomatoes with extra virgin olive oil, water, and a few sprigs of thyme.
Start the chopper for a few seconds, stop and repeat two more times; this will prevent the blades from heating up and subsequently the bell pepper cream. For this reason, you can replace the water with ice.
Cook the spaghetti al dente and toss them with the bell pepper cream and, if needed, a tablespoon of hot pasta water. Serve the spaghetti with bell pepper cream and fresh thyme leaves.
