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rainbow peppers with capellini recipe

Written on Saturday, August 13, 2016 | 10:15:00 AM

Serves : 4 - 6

Ingredients : 
- 3 large red bell peppers
- 3 large yellow bell peppers
- 1 tbsp (15 ml) extra virgin olive oil
- 4 large shallots, thinly sliced
- Salt, to taste
- 2 garlic cloves, thinly sliced
- ⅛ tsp crushed red pepper flakes or more if you like more heat
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ cup (120 ml) vegetable broth
- Freshly ground black pepper
- 10 oz (285 g) capellini (angel hair pasta, a little more than ½ the box)

Preparation Method :
1) Preheat the broiler to high and place the rack under the broiler about 4 inches (10 cm) from the heat source. Wash the peppers and place on a foil-lined baking sheet. Broil, turning the peppers as each side starts to blister and brown, until they have collapsed. This should take anywhere from 15–30 minutes depending on the size of your peppers.

2) Remove the baking sheet from the oven and very carefully slide the peppers into a bowl and cover with a kitchen towel to let steam, about 10 minutes. Remove the towel and let peppers cool until you can handle them, about 15 more minutes. 

3) Remove the blistered skins, seeds and stems and thinly slice into strips. It’s okay if the peppers fall apart as you do this; you want them finely sliced. This step can be done up to two days ahead of time. If making ahead, place the pepper strips and any juices in a container and refrigerate until ready to use.

4) While the peppers are broiling, make the sauce. Heat olive oil in a large saucepan over medium heat. Add the shallots and a generous pinch of salt and let cook until the shallots have reduced and are golden brown. Stir in the garlic and add the peppers. Let cook for 5–10 minutes more until the peppers are broken down and shallots are caramelized. Add in the crushed red pepper flakes and herbs and let cook a minute or two more. Add in the vegetable broth, reduce heat to medium-low and let simmer until the sauce has thickened and reduced by ⅓, about 10 minutes. Season to taste with salt and pepper.

5) Meanwhile, bring a large pot of water to boiling over medium heat. Add the capellini and cook until just under al dente, about 1 minute under the recommended package cooking time. Remove the pasta from the pot and reserve 1 cup (237 ml) of pasta water.

6) Add the pasta to the saucepan along with ½ cup (118 ml) reserved pasta water. Toss to liberally coat the noodles in the sauce. If it’s too dry, add the remainder of the pasta water. Let cook for another minute or two until the pasta is al dente.


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