Pasta With Pepper and Tomato Sauce
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1medium onion, chopped
- 2large garlic cloves, green shoots removed, minced
- 1½pounds red peppers, cut in large dice
- 1¼ to 1½pounds tomatoes, cut in wedges
- 1sprig fresh basil
- Salt
- freshly ground pepper to taste
- 1pound spaghetti
- Freshly grated Parmesan or ricotta salata for serving
For the Pasta With Pepper and Tomato Sauce
Nutritional analysis per serving (6 servings)
384 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 13 grams protein; 743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Pasta With Pepper and Tomato Sauce
- Step 1
Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
- Step 2
Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
- Step 3
Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
- Step 4
Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir ¼ to ½ cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.
- Advance preparation: You can make the sauce several hours before you cook the pasta. It will keep for a couple of days in the refrigerator, but you’ll want to thin it out with pasta cooking water.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Tasty, but a little mild / sweet so would benefit from a little something more zesty, like extra garlic, or ground Italian sausage
My “quarantine” version (Corona virus 2020)required the use of canned tomatoes and dried basil. I used real red peppers, though, and a large can of organic diced tomatoes. I followed the cooking directions except for adding wine to clean out the tomato can, plus a bit more for the sauce, and some sugar (abt 1 tsp as other reviewers suggested). I also didn’t strain the sauce after processing it. It was delicious and I can’t wait to make it with fresh tomatoes. Super!
Pantry version: Two 12-oz jars of roasted red peppers; one 28-oz can of italian tomatoes; a teaspoon or so of dried basil; one dried serrano chili, seeded and minced; olive oil, onion, and garlic as written. Since the jarred peppers were skinned, the sauce was smooth enough after the immersion blender that it didn't need pressed through a sieve.
A wonderful way to use that end of summer produce from the garden. I did not have to strain - using an immersion blender created a rich thick smooth sauce. I did have to thin it with pasta water. Also had to use significant salt to offset the sweetness of the peppers and tomatoes. But good. Will make again.
Really nice recipe, I didn't seive it like recommended but just blitzed it to a puree in a blender. Worked so well.
I used yellow bell peppers. Delicious!
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