Easy to make, full of flavor, and vegetarian, this spaghetti with creamy pepper sauce, burrata, and roasted crushed pistachios is a summer favorite for sure!

When it comes to summer recipes, simplicity and flavor are key.
What better way to indulge in the season's bountiful produce than with a delicious vegetarian dish?
Today, we're going to dive into a delicious plate of spaghetti with creamy bell pepper and tomato sauce, topped with mouthwatering burrata, and the delightful crunch of roasted crushed pistachios.

This easy-to-make recipe is a true celebration of summer, offering a burst of vibrant flavors that will leave you craving more.

To make the sauce, I'm using red bell peppers and flavorful Campari on the vine tomatoes.

Bell peppers are versatile vegetables that add vibrant color, crisp texture, and a subtle sweetness to a wide range of dishes. From salads and stir-fries to fajitas and pasta sauces, bell peppers are a staple in many kitchens.

To cut the peppers, you will need a sharp kitchen knife and a sturdy cutting board. Make sure to wash the pepper under cold water to remove any dirt. To remove the stem and seeds, make a straight cut around the stem with your knife, about half an inch from the top. Lift off the stem and set it aside. Shake to loosen the seeds inside, and open and remove the seeds and any white membrane. Now you can cut the peppers into pieces.

For the tomatoes, I like to cut them in half sideways so I can squeeze out some of the seeds. Cut in pieces and add them to the pan with the peppers.

Here is the list of things you might need for this recipe, so you can have all of these ready if you want to make it too!

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

Now, who's ready to try this spaghetti recipe?!?
It's fantastic by its simplicity and richness of flavors ... just what Italian cuisine is all about!