ROASTED RED PEPPER PASTA SAUCE • CIAOFLORENTINA
Provided by: Florentina
Total time: 35 minutes
Prep time: 5 minutes
Cook time: 30 minutes
|6 red bell peppers ((fresh or jarred))|
|1 yellow onion (diced)|
|5 cloves garlic (grated or minced)|
|3 Tbsp capers (chopped)|
|1/3 cup tomato paste ((double concentrated ideally))|
|1-2 tsp smoked paprika ((Optional))|
|1 Tbsp red wine vinegar ((or to taste))|
|1 pinch red chili flakes|
|salt + pepper (to taste)|
|3/4 lb bucatini pasta|
|3/4 cup panko bread crumbs|
|1 Tbsp olive oil|
|1-2 Tbsp fennel seeds|
- The Breadcrumbs
- Make the Sauce
Calories 481 kcal, CarbohydrateContent 92 g, ProteinContent 16 g, FatContent 6 g, SaturatedFatContent 1 g, SodiumContent 437 mg, FiberContent 9 g, SugarContent 14 g, UnsaturatedFatContent 4 g, ServingSize 1 serving
RED PEPPER PASTA SAUCE RECIPE – NYT COOKING
Provided by: Ron Alexander
Total time: 1 hours 10 minutes
Yield: 5 servings
|1/4 cup extra-virgin olive oil|
|1 large Spanish onion, coarsely chopped|
|3 large red peppers, cored, cut into medium-size pieces|
|2 to 3 cloves garlic, finely chopped|
|12 ounces tomato paste|
|1 tablespoon balsamic vinegar|
|2/3 cup water|
|1 teaspoon dried oregano|
|1 teaspoon dried basil|
|1/3 cup chopped Italian parsley|
|Salt and freshly ground pepper to taste|
|1/4 teaspoon red pepper flakes|
- Heat olive oil in heavy saucepan over moderate heat. Add onion and cook until soft and golden, stirring occasionally, about 15 minutes. Add peppers. Cover pan, reduce heat to low, cook 15 minutes, stirring occasionally until peppers are soft. Add remaining ingredients and stir until blended. Cook, covered, for 10 to 15 minutes on low heat, stirring frequently. Remove from heat and allow to cool slightly.
- Pulse in food processor several times in batches until sauce is coarse. Do not puree. Serve over pasta.
@context http//schema.org, Calories 203, UnsaturatedFatContent 9 grams, CarbohydrateContent 24 grams, FatContent 12 grams, FiberContent 6 grams, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 578 milligrams, SugarContent 14 grams
How do you make Spaghetti Sauce without tomatoes?
We just made some great spaghetti without using tomatoes! This tomato free spaghetti sauce tastes just like the real thing, but better! Wash and dry red bell peppers. cut off tops and remove seeds. Brush outside of peppers with olive oil and place on a foil lined baking sheet.
What is the best way to make a tomato sauce?
Heat the olive oil in a large saucepan over medium heat, add the onion and a pinch of salt and sauté for around 3 minutes until it begins to colour lightly. Add then the red peppers and stir-fry for 2 more minutes. Add the tomatoes and stir. Turn the heat to low heat and simmer for 10 minutes stirring occasionally and add the salt.
What kind of peppers do you use to make Spaghetti Sauce?
I usually make this dish with a couple of red peppers and either a green or yellow one, the Italian thinks the sauce is too sweet with all red peppers. Be sure to simmer the peppers with a little olive oil, salt and some water, don’t boil them, adding a little salt and olive oil gives them a wonderful taste.
How long does it take to make tomato and red peppers sauce?
It is ready in only 20 minutes and what is best: it is made from fresh vegetables which are rich in anti-oxidants and vitamin C that will help you keep away from colds this winter! If you try this healthy and delicious vegetarian Mediterranean diet tomato and red peppers sauce recipe, please let me know, leave a comment and rate it.