Spaghetti with Roasted Pepper Sauce
Pasta and Pizza • Italian
Description
Spaghetti with Roasted Pepper Sauce
Ingredients
- Spaghetti 10 oz
- Red Bell Pepper 2 pieces
- Olive Oil 3 tablespoons
- Salt to taste
- Five Pepper Blend to taste
- Balsamic Vinegar 1 tablespoon
- Red Basil 1 stem
- Fresh rosemary 1 stem
- Garlic 2 cloves
- White Onion ½ piece
- Grated Parmesan cheese 5 oz
Step-by-Step Guide
Step 1
Preheat the oven and drizzle the peppers with a tablespoon of olive oil, poke them with a fork in several places, and roast in the oven for about 40 minutes until charred. Place the hot peppers in a bag and let them cool.
Step 2
Peel the roasted peppers, remove the seeds, season with salt and pepper, and blend them with a tablespoon of olive oil, balsamic vinegar, and 5-6 large basil leaves.
Step 3
Cook the spaghetti until al dente — slightly firm inside.
Step 4
Heat a tablespoon of olive oil in a pan, add finely diced onion, a sprig of rosemary, and a couple of garlic cloves (previously crushed with the flat side of a knife or palm). Sauté for a couple of minutes over medium heat until the onion is soft and translucent. Add the pepper sauce and warm it for a few minutes over low heat while stirring.
Step 5
Remove the rosemary and garlic, add the spaghetti to the sauce, and mix thoroughly. Serve topped with grated Parmesan.
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