Spaghetti with peppers

A simple and colorful pasta, that brings joy and flavor. Spaghetti with peppers and sautéed onions, with a pinch, but just a pinch of Saffron that enhances the natural yellow pasta, topped with chopped capers and ' cucunci '. The cucunci are the fruit of the caper plant, whose Capers are gems and, as the capers, you consume under oil, in vinegar or salted. To finish, a nice sprinkling of baked ricotta, But even a simple Parmesan will look good… If you like try the peppers Mediterranean spaghetti with peppers and cheese or the mezzemaniche creamy with Bacon.

Ingredients for 4 people:

  • 2 red bell peppers and 2 yellow peppers
  • a golden onion
  • 400 g spaghetti
  • 6 Tablespoons extra virgin olive oil
  • half a glass of dry white wine
  • 15 grams of chopped capers
  • 8 cucunci
  • No saffron
  • salt and pepper
  • a handful of chopped parsley
  • 60 grams of grated ricotta infornata
  • 30 grams of grated Parmesan cheese

First wash and clean the peppers, remove the seeds and the white members of the vegetable. Get them apart and then into thin strips (about 10 cm in length and half a centimeter thick). Clean and slice very thinly the onion.

In a pan put oil, allow to warm up, Add the onion and sauté over low heat for 5 minutes, being careful not to burn it. Add the peppers and stir well to brush them with oil, Once you have taken heat, Add the dry white wine, the chopped capers and cucunci and salt.

Make it cook on medium heat for approximately 10-15 minutes. Boil the pasta in salted water in which you will put the pinch of Saffron: drain putting aside a little of the cooking water. Combine the pasta with peppers and blows it all in the pan for a minute, by adding a few tablespoons of the cooking water if needed. Stir in the parmesan and serve.

Sprinkle with finely chopped fresh parsley and baked ricotta.

THE PAIRING: With this simple dish of Mediterranean flavors and decided, We suggest a white wine of Sicily, a Ab of Wineries Cusumano: a autochthonous white, with floral, medium bodied and tangy which goes well with the sweetness from the peppers and the salty capers and cucunci, serve cool at a temperature of 8-10 degrees.

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6 comments

Carmen February 11, 2013 at 22:38

An explosion of colours and flavours your spaghetti!!
Vist!!
A hug and good evening
Carmen

Reply
fratelli_ai_fornelli February 11, 2013 at 22:48

Thank you very much, is a very simple dish…a big hug

Reply
conunpocodizucchero.it February 11, 2013 at 18:37

Caper flower makes them special! Unfortunately while worshiping the peppers don't really relate…. I can only enjoy your spaghetti via web…. sigh!!!!

Reply
fratelli_ai_fornelli February 11, 2013 at 18:44

Oh damn…I love them but I don't eat them for lunch and not dinner, to avoid problems. They say that bare wires are more digestible…Kisses!!!

Reply
Anita spoon February 11, 2013 at 12:15

Hi Ada! I named one of my Sunshine Award, I hope it gives pleasure 😉

http://ilcucchiaiodianita.blogspot.it/2013/02/sunshine-award.html

Reply
fratelli_ai_fornelli February 11, 2013 at 14:23

You're a sweetheart, Another dear friend who we found in this path!! ADA and Richard

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