Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
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 pasta2 garlic cloves2 red bell peppers12 oz (340 gr) fresh tomatoes (2 large or 6 small – Campari on the vine)fresh basil leavessalt 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
Flavorful and easy to make, vegan and fresh, spaghetti with creamy pepper and tomato sauce
Servings:
4
Prep Time
10 min
Cook Time
20 min
Resting Time
Total Time
30 min
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
- Bring a large pot of salted water to a boil. When boiling, cook the pasta following the directions on the box.
- In the meantime, let’s make the sauce: remove the stem, seeds and pith from the peppers and cut into pieces.
- In a large skillet, heat the oil with the garlic for one minute over medium heat.
- Add the peppers and cook covered over medium heat for about 5 minutes until mostly tender.
- 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.
- Blend the pepper and tomato sauce in a food processor until smooth and creamy. Add a little more of the pasta water as needed.
- Toss the spaghetti with the sauce, and serve with more fresh basil and grated Parmesan cheese if you like.
