Spaghetti Bell Peppers
Let’s give your regular pasta a twist. This pasta with bell peppers is delicious and tastes so fresh! The bell peppers add a lot of sweetness to each bite. The freshness of the basil leaves and the pungency of the garlic make it extra special. Just substitute your regular spaghetti with a whole wheat version and indulge! We also have not used any butter in the sauce. Just plain old and good quality extra virgin olive oil is enough to make this recipe a winner.
The lusciousness and creaminess of this pasta comes from the salted pasta water. This is the saline water in which we cook the pasta till al dente. That is the magic trick behind those slurry and perfectly cooked noodles.
Here’s the recipe:
Ingredients
150 g whole wheat spaghetti
1 medium red bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
2 tbsp extra virgin olive oil
6-7 garlic cloves, roughly chopped
Salt to taste
¼ tsp black pepper powder
7-8 Italian basil leaves, finely chopped
Grated Parmesan cheese, for garnish
Instructions
Fill up a large pot with water and heat it. Add enough salt so that the water is saline. Once it comes to a boil, add the spaghetti and cook it as per package instructions.
Heat olive oil in a pan. Add the roughly chopped garlic. Keep the flame at low so that the garlic does not burn. The aim is to flavour the oil with garlic, and let the oils slowly release into the olive oil.
Add the chopped bell peppers and give it a quick stir.
Add some salted pasta water from the pot where the spaghetti is cooking. Stir.
Taste the salt and season with some salt (for the peppers) and black pepper powder.
Now add the hot spaghetti into the pan and stir with some more pasta water drizzled from top. Cook till everything comes together really well, giving a luscious shine to the strands of spaghetti.
Turn off the gas, garnish with some fresh Italian basil leaves and parmesan cheese. Serve immediately.
Italian Sausage and Peppers Pasta
Italian sausage and peppers pasta is loaded with flavourful Italian sausage and peppers in a rich tomato-based sauce. It’s a quick and easy weeknight dinner that tastes just like something you’d have in an Italian restaurant! See the recipe at:
Italian Garden Pasta Recipe | Vegetable Pasta with Zucchini, Eggplant and Peppers | PIATTO RECIPES
A healthy and delicious Italian garden pasta recipe! This vegetable pasta recipe with eggplant, zucchini and peppers is typical of the garden pasta (Pasta all'Ortolana) made in homes and restaurants throughout Italy.
#pastarecipes
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In this PIATTO™ video recipe, we present:
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Italian Garden Pasta Recipe | Vegetable Pasta Recipe with Zucchini, Eggplant and Peppers
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Pasta all'Ortolana is a celebration of the garden! Packed with garden vegetables popular in Italy including: onion, celery, carrots, eggplant, zucchini and peppers!
This dish is flavored with a splash of white wine, a hint of butter, plenty of extra-virgin olive oil and umami-rich Parmigiano Reggiano cheese! This pasta is creamy, nutritious and delicious.
TIP: Serving this dish for a special occasion? To preserve the beautiful colors from the vegetables and avoid them neutralizing one another into a tasty but beige-colored sauce, give the garden vegetables a quick blanching before cooking them in the skillet. Not necessary, but helps to make the colors pop when presentation matters!
TIP: Lighten it up? Add less butter and more hot pasta water to create a creamy sauce with less saturated fat.
This recipe includes both minced and medium-size vegetables. The mix ensures that the pasta sauce base is packed with flavor, but there are still bites of vegetables for decoration and texture.
In this video recipe for PIATTO™ RECIPES, we use handmade pici pasta to make our Italian Garden Pasta. Pici is like a thick handmade spaghetti. However, feel free to use spaghetti, linguine, fettuccine or a pasta you prefer.
If you are looking for mediterranean diet recipes, this is a great one! Built around vegetables with plenty of heart-healthy olive oil. It's Italian cooking at its best!
INGREDIENTS (SERVES 4)
Eggplant - 220 g/ 8 oz (roughly 1/2, diced)
Zucchini - 1 medium; diced
Red Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Yellow Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Green Pepper - 1/4 large (1/2 minced, 1/2 julienned)
Celery - 1/2 rib (minced)
Carrot - 1/2 carrot (minced)
Onion - 1/2 spring onion (minced)
Olive oil - as needed
Butter - 1-2 tbsps
Parmigiano Reggiano - 3 oz (80 g) (finely ground)
White Wine - 1/2 cup
Pasta Water - 1-2 ladles (hot)
Pasta for Four - 11 oz (320 g) of dry pici, spaghetti, fettuccine, linguine or a pasta of your choice
PICI FOR 4 PEOPLE
flour — 4 cups (1/2 kg) all-purpose or, better yet, 'pasta' flour
eggs — 1 whole (optional but recommended)
fine salt — couple pinches
hot water — as needed (about 50% by weight of the flour; about 40% the weight of the flour if there is an egg added)
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time - description
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One-Pot Sausage And Peppers Pasta
Here is what you'll need!
One-Pot Sausage And Peppers Pasta
Servings: 4-5
INGREDIENTS
1 pound any short pasta (we used bow ties)
1 tablespoon olive oil
3 hot Italian sausages
3 sweet Italian sausages
1 red bell pepper, large diced
1 green bell pepper, large diced
1 yellow bell pepper, large diced
½ white onion, sliced
2 cloves of garlic, sliced
28 ounces can diced tomato
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper
PREPARATION
1. Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
2. Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
3. In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
4. Remove sausages, slice in ¾-inch rings, and set aside.
5. Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
6. Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
7. Simmer about 10 minutes.
8. Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
8. Serve with grated parmesan.
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Created by
The Easiest Sausage and Peppers Recipe | Chef Jean-Pierre
Hello There Friends, Today I'm going to make a highly requested recipe! Sausage and Peppers! The perfect dinner for a Wednesday night and the kids are hungry. Try out my technique of cooking the Sausages and you will never go back to the old way! Let me know how you did in the comments below.
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Spicy Pasta Sauce With Sausages & Sweet Peppers - Chris De La Rosa
Learn how to make a quick and delicious one pot pasta dish with spicy Italian sausages, bell peppers and other flavor ingredients with the help of cookbook author Chris De La Rosa. Not your traditional Caribbean dish, but with the slight kick from the spicy sausage and dried pepper flakes, you'll get a slight heat element.
4 Hot Italian Sausages
rotini pasta (any pasta)
1 tablespoon olive oil
3-4 cups bell peppers
1 small onion diced
3-4 cloves garlic
1 tablespoon chopped parsley
3/4 teaspoon basil
3/4 teaspoon oregano
1 1/2 cup prepared pasta sauce
2-3 tablespoon tomato concentrate
parmigiana cheese
salt (adjust accordingly)
More Caribbean recipes can be found at
Get my Gourmand Award winning cookbook, The Vibrant Caribbean Pot - 100 Traditional And Fusion Recipes Vol 2 @ or Amazon @
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