Spaghetti with Red Bell Pepper Sauce

 

Serves 4 – 6:

Simple and oh so tasty, you’ll want to swap this tomato sauce any day. Whole wheat pasta’s nutty taste and texture makes the perfect canvas for this smoky, creamy sauce but just think a bit outside the box and you’ll find other great ways to use it. Try it in place of pizza sauce the next time you make a pie at home. It’s delicious on baked chicken and poached eggs or makes a great dipping sauce for pita chips. Three ingredients, easy to make but tastes rich and complex!

Ingredients:

  • 1 lb of whole wheat spaghetti
  • 3 red bell peppers
  • 1/3 cup of EVOO
  • 2 cloves of garlic
  • Parmesan cheese for topping
  • 2 tbsp of chopped flat leaf parsley
  • Salt and white pepper to taste

Prep It:

  • Wash the peppers and dry thoroughly with a paper towel or clean kitchen cloth. Next roast the peppers following either method:
    • Gas Range Method
      • Roast the peppers directly on the range over medium high heat.  Using a pair of tongs, turn the peppers often to ensure the skins char evenly. This should take about 5 minutes per pepper.
      • Place the roasted peppers in a sealed plastic bag and let them sit for 10 minutes. This helps loosen the skin making them a breeze to peel. After 10 minutes, remove the peppers from the bag and slice them in half. Remove the seeds and skins.
    • Broiler Method:
      • Slice the peppers lengthwise, remove the stems and seeds and place each half face down on a foil lined baking sheet.
      • Broil the peppers in the oven for 5 – 7 minutes or until the skins are charred.
      • Place the roasted peppers in a sealed plastic bag and let them sit for 10 minutes. After 10 minutes remove the peppers from the bag and remove the peels.
  • Crush the garlic and remove the peels.

Cook It:

  • Place roasted peppers, garlic, EVOO and a dash of salt and pepper in a blender or food processor. Puree the ingredients until smooth. Taste and adjust the seasonings as needed.
  • Cook the pasta according to the instructions on the package. Drain the pasta once the pasta is al dente. It should be just cooked through but still be a tad toothsome to the bite.
  • Return the pasta to the pot and immediately toss with the bell pepper sauce.

Serve It:

  • Top the pasta with parsley and cheese. Serve with a hunk of crusty bread.
  • Punch it up! Sautéed shrimp are a perfect complement!! Sauté some up with a little garlic and lemon and place on top of pasta.
  • Add some crumbled bacon or pancetta bits to it for a lovely, crunchy, porky bite!!
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