Piquant Spaghetti With Peppers Onion And Tomato Sauce Recipes

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THREE-PEPPER AND ONION SPAGHETTI



Three-Pepper and Onion Spaghetti image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Salt
1 pound spaghetti
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fennel seeds, 1/2 palmful
1 large red bell pepper, quartered lengthwise, seeded, and thinly sliced
2 Cubanelle peppers, halved lengthwise, seeded, and thinly sliced
1 red chile pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper flakes
1 large onion or red onion, quartered lengthwise and thinly sliced
3 to 4 garlic cloves, chopped
Freshly ground black pepper
1/2 cup dry white wine
1/2 cup chicken or vegetable stock
1 (28-ounce) can crushed Italian tomatoes
2 tablespoons butter, cut into small pieces
Grated Parmigiano-Reggiano
1/2 cup fresh basil leaves, shredded or torn

Steps:

  • Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
  • Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
  • Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

PASTA WITH PEPPER AND TOMATO SAUCE



Pasta With Pepper and Tomato Sauce image

Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large garlic cloves, green shoots removed, minced
1 1/2 pounds red peppers, cut in large dice
1 1/4 to 1 1/2 pounds tomatoes, cut in wedges
1 sprig fresh basil
Salt
freshly ground pepper to taste
1 pound spaghetti
Freshly grated Parmesan or ricotta salata for serving

Steps:

  • Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
  • Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
  • Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
  • Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 10 grams

SPAGHETTI WITH FRESH-TOMATO SAUCE AND SERRANO PEPPERS



Spaghetti with Fresh-Tomato Sauce and Serrano Peppers image

This fiery pasta recipe from chef Alain Allegretti gets its heat from the serrano pepper, a small chile that is about twice as hot as a jalapeno.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 24

3 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil
2/3 cup finely chopped onion
2 cloves garlic, minced
1 serrano chile, ribs and seeds removed, julienned
1/2 cup tomato paste
3 cups quartered beefsteak tomatoes
1/2 cup peeled and quartered plum tomatoes
2 teaspoons herbes de Provence
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1 bunch fresh basil
1 teaspoon sea salt
20 cherry tomatoes
2 cloves garlic, minced
1 tablespoon plus 2 1/2 teaspoons fresh thyme leaves
1/4 cup olive oil
Coarse salt and freshly ground pepper
1 1/3 pounds spaghetti
1 tablespoon plus 2 1/2 teaspoons sea salt
2 teaspoons minced serrano chile, ribs and seeds removed
2 tablespoons plus 1 1/2 teaspoons freshly grated Parmesan cheese
2/3 teaspoon freshly cracked black pepper
1/2 teaspoon fleur de sel
2 teaspoons thinly sliced fresh basil

Steps:

  • Make the tomato sauce: Heat olive oil in a medium Dutch oven over medium-high heat. Add onion, garlic, and chile; cook, stirring, until soft and translucent. Add tomato paste and cook, stirring, about 5 minutes.
  • Add beefsteak and plum tomatoes to Dutch oven. Wrap thyme, parsley, basil, and herbs de Provence in a piece of cheesecloth, using kitchen twine to enclose. Add to saucepan and season with salt. Reduce heat to medium-low; cover and cook, stirring occasionally, until thickened, about 3 hours. Remove cheesecloth packet and discard. Using an immersion or standard blender, blend sauce until smooth. Strain sauce through a fine mesh strainer and return to Dutch oven; set aside.
  • Make the confit: Preheat oven to 150 degrees. Fit a rimmed baking sheet with a rack and set aside.
  • Place cherry tomatoes in a large bowl and add garlic, thyme, and olive oil; season with salt and pepper and toss to combine. Evenly spread tomatoes on prepared baking sheet and transfer to oven; bake for 3 hours.
  • To serve: Bring a large pot of water to a boil over high heat. Add sea salt and return to a boil. Add pasta and cook, according to package directions, until al dente; drain.
  • Meanwhile, place tomato sauce over medium heat and add chile, cheese, and tomato confit; season with cracked black pepper and fleur de sel. Stir to combine. Stir in pasta to coat with sauce and evenly divide between 4 serving plates. Top with basil and serve immediately.

PEPPERONI 'N' TOMATO PASTA



Pepperoni 'n' Tomato Pasta image

A casual dinner turns into a bow-tie affair when I toss pasta, mushrooms, pepperoni and tomato sauce together. This recipe is my version of a favorite restaurant dish. -Dawn Onuffer, Crestview, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

1 medium onion, chopped
1 large green pepper, chopped
1 cup sliced fresh mushrooms
1 tablespoon olive oil
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes, chopped
2 bay leaves
1 tablespoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 package (8 ounces) sliced pepperoni, quartered
4 cups uncooked ziti or bow tie pasta
1/2 cup grated Parmesan cheese
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender. , Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings. Bring to a boil. Stir in pepperoni. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Discard bay leaves from sauce; stir in Parmesan cheese. Pour over pasta; toss to coat. Sprinkle with mozzarella cheese.

Nutrition Facts :

PIQUANT SPAGHETTI WITH PEPPERS, ONION AND TOMATO SAUCE



Piquant Spaghetti With Peppers, Onion And Tomato Sauce image

Provided by Nancy Harmon Jenkins

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extravirgin olive oil
3 large onions, thinly sliced
3 cups canned Italian imported tomatoes, drained, or 1 1/2 to 2 pounds very ripe plum tomatoes, seeded and chopped
4 medium size sweet red or green peppers, seeded and cut into thin 2-inch strips
1/4 cup chopped fresh basil leaves (or 1 tablespoon dried basil)
2/3 cup pitted Italian or Greek olives, chopped
1/4 cup capers, drained and chopped if very large
Salt
Freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan cheese, if desired

Steps:

  • Heat oil in a large saucepan or in a flame-proof casserole that will hold all ingredients, including cooked spaghetti, and can go to the table. Add onions and cook over medium heat, stirring constantly, until soft but not brown.
  • Add tomatoes. If using canned tomatoes, break up with a fork. Cook for 3 minutes. Add peppers and basil and cook over low heat, stirring frequently, for about 15 minutes, or until peppers are almost but not quite tender. Stir in olives and capers, cover and cook for 5 more minutes. Taste and season with salt and pepper if desired.
  • Bring 4 quarts of water to a rolling boil and add 1 tablespoon salt. When water reboils, add pasta and stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil. Cook until pasta is al dente.
  • Drain pasta and turn into the casserole with the sauce. Toss to mix and serve immediately, passing the Parmesan separately if desired.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 9 grams, Carbohydrate 72 grams, Fat 12 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 771 milligrams, Sugar 9 grams

PIQUANT TOMATO SAUCE



Piquant Tomato Sauce image

The tomatoes are ripening on the vine & it will soon be time to start canning. This tangy sauce is my favourite; in fact, I make enough to last all winter. Its perfect for pasta sauces, chicken parmesan, a topping for meatloaf or making your own seafood sauce!!

Provided by CountryLady

Categories     Sauces

Time 55m

Yield 4 cups

Number Of Ingredients 13

3 cups coarsely chopped tomatoes (about 4 large)
3 cloves garlic, minced
3 stalks celery, finely chopped
3 jalapeno peppers or 1 long hot yellow wax pepper (seeded & finely chopped)
1 medium onion, finely chopped
1 cup water
1/2 cup cider vinegar
1/4 cup lightly packed brown sugar
1/4 cup tomato paste
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon pickling salt

Steps:

  • Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
  • Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
  • Cool slightly; puree in a blender or food processor until smooth.
  • Return mixture to pot and add vinegar & spices.
  • Boil gently for 5 minutes to blend the flavours, stirring continuously.
  • Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
  • Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.

SPAGHETTI WITH TOMATOES, MUSHROOMS, AND PEPPERS



Spaghetti With Tomatoes, Mushrooms, and Peppers image

Made this up on the weekend and it was fantastic; am putting down what I remember because my husband can't stop talking about it!

Provided by Katzen

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

12 ounces multi-grain spaghetti
2 tablespoons olive oil
8 garlic cloves, minced
2 tablespoons basil
1 tablespoon oregano
8 ounces sliced mushrooms
1 yellow pepper, sliced into matchsticks
1 pint grape tomatoes, sliced in halves or 1 pint cherry tomatoes, cut into quarters
1 (14 ounce) can Italian tomatoes (optional)
5 ounces parmesan cheese, freshly grated

Steps:

  • Cook pasta to al dente.
  • Warm olive oil slowly.
  • Add garlic, basil, oregano; heat gently for 10 minutes to allow flavours to mingle.
  • Saute mushrooms, pepper, and tomatoes in the oil/herb mixture.
  • Combine pasta and vegetable mix.
  • Stir in freshly grated Parmesan.

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