Post by chief_cook2 on Sept 3, 2005 7:10:10 GMT -6
Labor Day Spaghetti
Active time: 50 minutes | Total: 50 minutes
Around Labor Day, sweet, thick-fleshed golden bell peppers are finally ready. This pasta celebrates them, along with the end of the summer. The little tomatoes, which are left whole, explode in your mouth. If you peel the peppers with a vegetable peeler, they'll get a silky texture and leave no unpleasant scrolls of skin. Peppers with nice flat sides are the easiest ones to peel. This pasta dish is vegan as is, but I would follow it with a selection of goat cheeses and white nectarines for dessert. A crisp, chilled white that is also a little fruity—a Sauvignon Blanc, Pinot Blanc or Chenin Blanc—supports this robust late-summer dish.
12 ounces whole-wheat spaghetti
3 tablespoons extra-virgin olive oil, divided
5 golden (yellow) bell peppers, peeled
and cut lengthwise into 1/2-inch strips
1 large red onion, thinly sliced
2 cloves garlic, finely chopped
1/2 cup dry white wine
1/2 cup chopped black olives
3 tablespoons capers, rinsed
2/3 cup chopped flat-leaf parsley, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 cups Sun Gold or other cherry tomatoes, left whole
1. Bring a large pot of water to a boil. Add spaghetti and cook until al dente, 9 to 11 minutes or according to package directions.
2. Meanwhile, heat 2 tablespoons oil in a Dutch oven. Add peppers and onion and cook over high heat, stirring frequently, until the peppers are beginning to soften, 4 to 5 minutes. Add garlic, pour in wine and stir with a wooden spoon to scrape up any bits stuck to the bottom of the pan. Lower the heat to medium, add olives, capers, 1/3 cup parsley and 1/2 cup water from the pasta pot. Season with salt and pepper. Add tomatoes and simmer for 1 minute. Remove from heat.
3. Toss the cooked spaghetti with the remaining 1 tablespoon oil. Divide among warm serving bowls, spoon the peppers and tomatoes over each, garnish with the remaining parsley, and serve.
Makes 6 servings.
Per serving: 384 calories; 13 g fat (2 g sat, 6 g mono); 0 mg cholesterol; 57 g carbohydrate; 11 g protein; 11 fiber; 568 mg sodium.
Nutrition bonus: Vitamin C (480% daily value), Vitamin A (120% dv), Fiber (44% dv), Folate & Potassium (16% dv).
Active time: 50 minutes | Total: 50 minutes
Around Labor Day, sweet, thick-fleshed golden bell peppers are finally ready. This pasta celebrates them, along with the end of the summer. The little tomatoes, which are left whole, explode in your mouth. If you peel the peppers with a vegetable peeler, they'll get a silky texture and leave no unpleasant scrolls of skin. Peppers with nice flat sides are the easiest ones to peel. This pasta dish is vegan as is, but I would follow it with a selection of goat cheeses and white nectarines for dessert. A crisp, chilled white that is also a little fruity—a Sauvignon Blanc, Pinot Blanc or Chenin Blanc—supports this robust late-summer dish.
12 ounces whole-wheat spaghetti
3 tablespoons extra-virgin olive oil, divided
5 golden (yellow) bell peppers, peeled
and cut lengthwise into 1/2-inch strips
1 large red onion, thinly sliced
2 cloves garlic, finely chopped
1/2 cup dry white wine
1/2 cup chopped black olives
3 tablespoons capers, rinsed
2/3 cup chopped flat-leaf parsley, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 cups Sun Gold or other cherry tomatoes, left whole
1. Bring a large pot of water to a boil. Add spaghetti and cook until al dente, 9 to 11 minutes or according to package directions.
2. Meanwhile, heat 2 tablespoons oil in a Dutch oven. Add peppers and onion and cook over high heat, stirring frequently, until the peppers are beginning to soften, 4 to 5 minutes. Add garlic, pour in wine and stir with a wooden spoon to scrape up any bits stuck to the bottom of the pan. Lower the heat to medium, add olives, capers, 1/3 cup parsley and 1/2 cup water from the pasta pot. Season with salt and pepper. Add tomatoes and simmer for 1 minute. Remove from heat.
3. Toss the cooked spaghetti with the remaining 1 tablespoon oil. Divide among warm serving bowls, spoon the peppers and tomatoes over each, garnish with the remaining parsley, and serve.
Makes 6 servings.
Per serving: 384 calories; 13 g fat (2 g sat, 6 g mono); 0 mg cholesterol; 57 g carbohydrate; 11 g protein; 11 fiber; 568 mg sodium.
Nutrition bonus: Vitamin C (480% daily value), Vitamin A (120% dv), Fiber (44% dv), Folate & Potassium (16% dv).