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A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Spaghetti with Creamy Red Pepper and Tomato Sauce, Burrata and Pistachios

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!

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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!

Other Italian recipes you might like:

 

 

VIdeo recipe

Spaghetti with Creamy Red Pepper and Tomato Sauce, Burrata and Pistachios

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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!

Servings:

4

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Prep Time

10 min

Cook Time

15 min

Resting Time

Total Time

25 min

Ingredients

  • 12 oz (340 gr) spaghetti pasta
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 red bell peppers, cubed
  • 12 oz (340 gr) fresh tomatoes (I like Campari on the vine)
  • 1 large burrata ball cheese
  • ¼ cup roasted crushed pistachios
  • 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, pith and seeds from the peppers and cut into pieces.
  3. 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.
  4. 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 5 to 10 minutes, adding a couple of tablespoons of the pasta water to the sauce.
  5. Blend the pepper and tomato sauce in a food processor until smooth and creamy. Add a little more of the pasta water as needed.
  6. When cooked al dente, toss the spaghetti with the sauce, and serve with more fresh basil, burrata cheese and crushed pistacions on top. Buon appetito!

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