Spicy Spaghetti with Three Peppers and Onions

This recipe was a chance to prove to my boyfriend that I CAN make spicy food! I think he just likes to pretend that hes so rough and tough and nothing is spicy enough for him. Its all an act but thats okay, I know he really liked this dish! Its another one from Rachael Rays new Cookbook Look and Cook. I did change this up quite a bit so Im going to give you my version of this recipe. The original recipe was very saucy and used a can of crushed tomatoes. I thought it would be nice to do something different and have a lighter sauce that really focused on the peppers. My version uses an odd ingredient...marinated tuscan peppers also called pepperoncini. These are the peppers youll find on an antipasto platter or in giardineria. Ive really been trying to find ways to use them because I find that they have a lot of flavor. Their texture is a little off and they are almost waxy and dont have a meaty texture. However, if you slice them thin enough they will incorporate their flavor and you will barely notice them by sight. The liquid that they are packed in has a lot of flavor and heat as well. Its vinegary and its definitely a good thing! Next time Im going to thinly slice some fennel and cook it with the peppers and onions. I cant wait to try that!

Spicy Spaghetti with Three Peppers and Onions

Inspired by Rachael Rays Recipe in Look and Cook


Ingredients:

1 pound spaghetti
extra virgin olive oil
1 large red bell pepper, quartered lengthwise seeded, and thinly sliced
2 cubanelle peppers, halved lengthwise, seeded, and thinly sliced
6 marinated tuscan peppers, tops cut off, seeded and thinly sliced
1 large vidalia onion, thinly sliced
4 cloves garlic, minced
1/2 cup - 3/4 cup of tuscan pepper liquid
1 tbsp tomato paste
2 tbsp butter
about 1/2 cup chicken stock or pasta water (or both)
2 tbsp basil (dorat frozen cubes)
romano cheese
salt and pepper
1 tsp crushed red pepper flakes

Directions:

Bring a large pot of water to a boil, salt the water and cook the spaghetti until al dente.

While water is coming to a boil, heat EVOO in a large skilled over medium-high heat. Add onions, red and cubanelle peppers as you slice them, stirring occasionally. When onions and peppers are softened (about 10 minutes) push veggies aside and add butter garlic, crushed red pepper and tuscan peppers to the center of the pan. Continue to cook for a few minutes and then add tomato paste and basil. Stir to combine. Add salt and black pepper. Add juice from peppers, and stir. Let it cook for a minute and add some chicken stock as needed. Let continue to cook on low until pasta is ready.

Strain pasta (reserving some pasta water)when it is slightly undercooked. Add to peppers and toss to combine and coat pasta with the sauce. Add a ladle of pasta water if needed. Toss with some romano cheese.


Click here for a printable recipe.

Read More..

Recipe for Mozzarella Stuffed Peppers

Stuffed peppers are a handy supper dish, but many of the traditional versions (i.e. filled with minced meat and rice) are too heavy for me. Recently Ive tried couple of lighter versions, and this one was well received at a recent dinner with friends. The recipe is adapted from an old issue of British Tesco Recipe Magazine (March 2003, I believe). The dish contains very few ingredients, but had surprisingly plenty of flavour, so Ill definitely try this again.

PS Sorry for the small hiatus - I was participating at a workshop in Finland, spending most of the last week in Tampere and Helsinki. It wasnt all work, however, as my dear K. joined me for the weekend of special shopping and delicious eating in Helsinki.

Mozzarella-stuffed Peppers
(Mozzarellaga täidetud paprikad)
Serves 3 as a main course or 6 as a starter



3 bell peppers (a red, yellow and orange one, perhaps?)
1 Tbsp olive oil
150 g fresh mozzarella cheese, cubed
8-12 cherry tomatoes, halved or quartered
half of a red onion, thinly sliced
a generous handful of fresh basil leaves
salt
freshly ground black pepper

Halve the peppers, remove the seeds. Brush the pepper halves with oil, both inside and out, and place snugly next to each other in an oven dish.
Divide mozzarella cubes, halved or quartered cherry tomatoes, onion slices and half of the basil leaves between the pepper halves.
Season with salt and pepper and drizzle with olive oil.
Bake in the middle of a 180 C/350 F for 30-40 minutes, until mozzarella has melted.
Sprinkle the rest of basil leaves on top, drizzle with some more olive oil and serve with a crusty bread.

Other stuffed peppers recipes @ Nami-Nami:
Red peppers with cumin-scented halloumi cubes
Pointed red peppers stuffed with spinach & mushrooms

Read More..