AUGUST 25, 2020
Hi Everyone,
As the Covid quarantine drags on, I hope we’re all in good health and staying sane. Not an easy job, these days.
Today we have a roasted bell pepper recipe with a twist – spaghetti!
SPAGHETTI-STUFFED PEPPERS
Put the peppers directly over the flame of a gas-stove burner and roast until blackened all over. Alternatively, you can roast them under a broiler. Transfer the peppers to a large bowl, cover with plastic wrap, and let them stand for 15 minutes while they steam. Peel off the skins with your fingers, slice off the tops, and remove the ribs and seeds.
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Bring a large pot of water to a boil, then add salt. Cook the pasta for two minutes less than instructed on the package. Drain
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Preheat the oven to 350 degrees. Heat a large saute pan over medium-high heat. Swirl in the oil to coat, then add the anchovies, breaking them up with the back of a spoon until they are dissolved. Add the onion and capers and cook, stirring occasionally, just until the onion is softened, about 3 minutes. Pour in the vinegar and cook, stirring frequently, until the vinegar is almost evaporated. Add the pasta and toss to coat it.
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Season the inside of each pepper with salt, then fill it with a heaping 1/2 cup of the pasta mixture, twirling the pasta with a fork to make it fit. Place the peppers side-by-side in a 2-quart baking dish. Bake until the pasta starts to brown in a few spots, 10 to 15 minutes. Let the peppers cool slightly before serving, topped with oregano or another herb.
This is really yummy and easy to make.
Enjoy, and have a delicious week!
Best,
Judi