Spaghetti with Sicilian peppers, with onions and capers: a very fast and tasty summer recipe. Also perfect for a last-minute spaghetti. Spaghetti with Sicilian peppers is an easy and colorful dish that brings joy and gives flavor and scents in summer. I suggest you use only yellow and red peppers, because they're sweeter and have a thicker pulp than the green ones. In any case, here you can find a short VIDEO TUTORIAL proceedings.
Anchovies in oil and capers give the sauce a pleasant saline note. But if you're a vegetarian or a vegan, you won't miss anchovies. In this case, you can sprinkle the noodles with bread crumbs browned in extra virgin olive oil and a pinch of salt: the so-called 'Mexican muddica'. If you want to add some grated cheese, I give you three alternatives. Baked ricotta or Sicilian pecorino cheese, to stay on the subject of Sicilian ingredients, or a Parmigiano Reggiano, which is always a nice eat.
Since we're in pepper season, I would say also have a look at all my RECIPES WITH PEPPERS, including the amazing PEPPERS STUFFED SICILIAN. But also, to stay on the first dishes, the PASTA WITH ROASTED PEPPERS AND BURRATA, or the SALTED PEPPER CAKE WITH YOGHURT AND ANCHOVIES. And on YouTube you'll find the TUTORIAL VIDEO RECIPE on how to cook peppers in the oven easily and well.
2 red bell peppers and 2 yellow peppers
4-5 piccadilly tomatoes (or a tablespoon of tomato paste)
4 anchovies, oiled or salted
a small onion
380 grams of spaghetti
extra virgin olive oil, to taste
half a glass of dry white wine
a handful of capers
salt and pepper, to taste
fresh basil, to taste
toasted breadcrumbs, baked ricotta, pecorino cheese, Parmesan cheese (Optional)
First wash and clean the peppers, removing the petiole and then removing the seeds and the white and filamentous parts inside. Cut the peppers into pieces and then into thin strips or cubes. Clean and slice very thinly the onion. Wash the tomatoes and cut them in half. Instead of tomatoes you can also use a little tomato concentrate, as you see in VIDEO TUTORIAL.
Brown the onion in extra virgin olive oil and a little water, over low heat, so that the onion withers and browns without burning. When the onion is well browned, add the anchovies and dissolve them in the hot oil. Then, add the peppers and sauté over a high heat until they are well a greeded with oil. Add the tomatoes and blend with the dry white wine. If you use tomato paste, add it to the onions before the peppers. Cook covered over medium heat for 15 minutes, then I'd take the lid off, add chopped capers, salt and sauté over a high heat for 2-3 minutes. The peppers must remain crispy. Add the hand-broken basil and a little black pepper.
Boil the pasta in plenty of salted water and drain it by setting aside a little of the cooking water. Skip the pasta with the pepper sauce over high heat, adding a little cooking water. The pasta with Sicilian peppers is yummy in vegetarian/vegan version, even with the addition of some fried bread in a little extra virgin olive oil. You can use both breadcrumbs, both chopped homemade bread. But if you want you can complete the dish with a little baked ricotta or grated Sicilian pecorino cheese, to stay on the island, or parmigiano Reggiano. Bon appétit!
MATCHING: With this simple dish of Mediterranean flavors and decided, We suggest a white wine of Sicily, an Alcamo of the Cusumano Cellars: 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.