Spaghetti with baked pepper sauce
2 servings
20 minutes
Spaghetti with roasted pepper sauce is a dish that embodies the passion of Italian cuisine for simple yet rich flavors. Roasted peppers give the sauce a sweet-smoky hue, complemented by the aroma of fresh basil and rosemary. The light acidity of balsamic vinegar deepens the flavor, while grated Parmesan adds a creamy tenderness. This pasta is a true ode to summer and the sunny Mediterranean, pairing wonderfully with white wine. It can be served as a standalone dish or alongside a light salad. With its brightness and harmony of flavors, it makes an excellent choice for a cozy family dinner or a romantic evening.
1
Spray the peppers with olive oil, poke them with a fork in several places, and bake in the oven for about 40 minutes 'until blackened.' Place the hot peppers in a bag and let them cool.
- Red sweet pepper: 2 pieces
- Olive oil: 3 tablespoons
2
Peel the roasted peppers from the skin and seeds, season with salt and pepper, and blend with olive oil, balsamic vinegar, and 5-6 large basil leaves.
- Red sweet pepper: 2 pieces
- Salt: to taste
- Five Peppers Mix: to taste
- Olive oil: 3 tablespoons
- Balsamic vinegar: 1 tablespoon
- Red Basil: 1 stem
3
Boil the spaghetti until al dente - slightly firm inside.
- Spaghetti: 250 g
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 becomes soft and translucent. Add the pepper sauce and heat for a few minutes over low heat, stirring.
- Olive oil: 3 tablespoons
- White onion: 0.5 piece
- Fresh rosemary: 1 stem
- Garlic: 2 cloves
- Red sweet pepper: 2 pieces
- Balsamic vinegar: 1 tablespoon
- Red Basil: 1 stem
5
Remove the rosemary and garlic, add to the spaghetti sauce, and mix thoroughly. When serving, sprinkle with grated Parmesan.
- Spaghetti: 250 g
- Grated Parmesan cheese: 100 g