Spaghetti with Creamy Pepper and Tomato Sauce

Flavorful and easy to make, vegan and fresh, spaghetti with creamy pepper and tomato sauce

The day is almost here! As I mentioned before, I will be going LIVE on Instagram with Ian at Smith Devereux Winery this coming Saturday, August 1st at 4:30pm PST. We will be talking about Italian food and wine pairings. And while sipping and chatting we'll be making this for dinner. Take a look!

This summery and wholesome spaghetti with a creamy bell pepper and tomato sauce is simple and quick. It uses fresh and seasonal ingredients. And it's vegan, unless you'd like to add some Parmesan cheese to top it all off, like I normally do. 

It's fantastic by its simplicity and richness of flavors ... just what Italian cuisine is all about!  

We will talk about tips and tricks to make the best pasta, and we'll find out which of Smith Devereux wines perfectly pairs with this dish. We all know that no dinner is complete without an amazing glass of wine to complement your meal. But how to choose?!? I can't wait to hear more from Ian. 

Here is the list of ingredients and things you might need for this recipe, so you can have all of these ready if you decide to join us. 

What you will need:

• a large pan to cook the pasta
• a large skillet for the sauce (large enough to hold the pasta)
• food processor or immersion blender
• ladle and large carving fork for plating

Ingredients: 4 servings

12 oz (340 gr) spaghetti pasta

2 garlic cloves

2 red bell peppers

12 oz (340 gr) fresh tomatoes (2 large or 6 small - Campari on the vine)

fresh basil leaves

salt and pepper to taste

Ready to join us?!? We'll open a bottle, sip and cook. It will be fun, I promise.

See you on Saturday!

Spaghetti with Creamy Pepper and Tomato Sauce

Yield

4

Author

Manuela Mazzocco

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Flavorful and easy to make, vegan and fresh, spaghetti with creamy pepper and tomato sauce

Ingredients

• 12 oz (340 gr) spaghetti pasta
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 2 red bell peppers, 
• 12 oz (340 gr) fresh tomatoes (2 large or 6 small - Campari on the vine)
• fresh basil leaves
• salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. When boiling, cook the pasta following the directions on the box.
2. In the meantime, let's make the sauce: remove the stem, seeds and pith from the peppers and cut into pieces.
3. In a large skillet, heat the oil with the garlic for one minute over medium heat. 
4. Add the peppers and cook covered over medium heat for about 5 minutes until mostly tender.
5. Cut the tomatoes in half, and squeeze out the seeds and extra water. Cut in pieces and add to the pan with the peppers. Season with salt, pepper, and some fresh basil. Cook over medium-high heat for a few minutes, adding a couple of tablespoons of the pasta water to the sauce. 
6. Blend the pepper and tomato sauce in a food processor until smooth and creamy. Add a little more of the pasta water as needed. 
7. Toss the spaghetti with the sauce, and serve with more fresh basil and grated Parmesan cheese if you like. 

Did you make this recipe?

Tag @cookwithmanuela on instagram and hashtag it #cookwithmanuela

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