Spanish Bell Pepper, Tomato, And Olive Pasta Recipe
Ingredients
| Extra virgin Spanish olive oil - 5 tablespoons | ||
| Onions - 1 1/2 cups, thinly slivered | ||
| Red bell peppers - 2, stemmed, seeded, and cut into 1/4-inch-wide strips | ||
| Garlic - 2 tablespoons, coarsely chopped | ||
| Plum tomatoes | 2 Can (10oz) | |
| Tomato Paste | 2 Tablespoon | |
| Anchovies | 1 Can (10oz) | |
| Pitted Spanish Manzanilla olives - 1 cup, halved | ||
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Capers | 1/4 Cup (16 tbs), drained | |
| Oregano | 2 Teaspoon, dried | |
| Red pepper flakes | 1/2 Teaspoon, crushed | |
| Black pepper | 1 To taste | |
| Salt | 1 To taste | |
| Fresh cilantro leaves or flat-leaf parsley - 1/4 cup plus 2 tablespoons, chopped | ||
| Pappardelle or rigatoni pasta - 1 pound, dried | ||
Directions
GETTING READY
1) Chop the plum tomatoes roughly, saving their juices.
2) Roughly mash the anchovies.
MAKING
3) In a large heavy pot, heated over low heat, heat 4 tablespoons of olive oil and sauté onions for about 10 minutes in it until they are wilted.
4) Stir in bell peppers and garlic and sauté them for another 10 minutes.
5) Mix in plum tomatoes and tomato paste and cook the sauce for 5 minutes, stirring once, until the sauce just begins to thicken.
6) Stir in mashed anchovies with their oil.
7) Add in olives, raisins, capers, oregano, pepper flakes, salt, and pepper, stirring well.
8) Raise the heat to medium-low and uncover and simmer the sauce for about 30 minutes, stirring occasionally, until mixed well.
9) Mix in 1/4 cup cilantro and cook it for 1 minute longer.
10) In the meantime, allow a large pot of salted water to come to a boil.
11) Add in remaining tablespoon of oil and pasta and cook until the pasta is just soft, draining well, when done.
SERVING
12) Divide the pasta evenly among 6 to 8 pasta bowls.
13) Toss it with sauce and then garnish with remaining 2 tablespoons of cilantro.
14) Serve at once.
1) Chop the plum tomatoes roughly, saving their juices.
2) Roughly mash the anchovies.
MAKING
3) In a large heavy pot, heated over low heat, heat 4 tablespoons of olive oil and sauté onions for about 10 minutes in it until they are wilted.
4) Stir in bell peppers and garlic and sauté them for another 10 minutes.
5) Mix in plum tomatoes and tomato paste and cook the sauce for 5 minutes, stirring once, until the sauce just begins to thicken.
6) Stir in mashed anchovies with their oil.
7) Add in olives, raisins, capers, oregano, pepper flakes, salt, and pepper, stirring well.
8) Raise the heat to medium-low and uncover and simmer the sauce for about 30 minutes, stirring occasionally, until mixed well.
9) Mix in 1/4 cup cilantro and cook it for 1 minute longer.
10) In the meantime, allow a large pot of salted water to come to a boil.
11) Add in remaining tablespoon of oil and pasta and cook until the pasta is just soft, draining well, when done.
SERVING
12) Divide the pasta evenly among 6 to 8 pasta bowls.
13) Toss it with sauce and then garnish with remaining 2 tablespoons of cilantro.
14) Serve at once.
Chef
