I often find myself browsing Jamie Oliver's recipe website. The recipes are usually no-fuss, hearty and delicious. This one I had made a note of about 2 years ago or so, but just never came round to actually making it. I did not follow the recipe entirely; for the original, please click here. I will post the version that I made.
I have to say it was different than anything I had made before, there was a sweetness to the sauce which I did not care for very much and I attribute to the yellow and red peppers (I generally enjoy sweetness for dessert). However, once the sauce was mixed in with the pasta, and the parmigiano added, it became very interestingly tasty, delicious. I used spaghetti but I think you could use any other pasta you wanted/had on hand. Since I did not have balsamic vinegar, I used whatever I had and it still worked; next time I will try to remember and get the balsamic and see what difference it makes. Anyway, Joel said that this dish should become a repeat in our kitchen repertoire!
Ingredients:
1 large red pepper, sliced
1 large yellow pepper, sliced
extra virgin olive oil
salt & pepper
1 large red onion, thinly chopped
3 garlic cloves, peeled and grated
2 Tbs chopped parsley leaves
2 Tbs rice wine vinegar
2/3 c grated Parmesan
1/4 c heavy whipping cream
1 lb spaghetti
1) Place peppers, a bit of oil and a little salt & pepper in a frying pan over medium heat. Keep lid on pan 15-20 minutes, until peppers are softened.
2) Add onion and cook another 20 minutes.
3) Add garlic and stir in well 1-2 minutes.
4) Add vinegar and stir.
5) Add cream and about half of the Parmesan, stir, taste and add salt and pepper, if needed. Let simmer until pasta is done. (If however you notice that the sauce is becoming dry, can turn off heat)
6) Cook pasta in salted water.
7) Once done, reserve about 1 c of the coking water, drain pasta.
8) Place pasta and the sauce in a bowl and mix together nicely. Add a little of pasta water and some olive oil. Mix again.
9) Lastly, add the parsley and serve topped with remaining Parmesan.
I have to say it was different than anything I had made before, there was a sweetness to the sauce which I did not care for very much and I attribute to the yellow and red peppers (I generally enjoy sweetness for dessert). However, once the sauce was mixed in with the pasta, and the parmigiano added, it became very interestingly tasty, delicious. I used spaghetti but I think you could use any other pasta you wanted/had on hand. Since I did not have balsamic vinegar, I used whatever I had and it still worked; next time I will try to remember and get the balsamic and see what difference it makes. Anyway, Joel said that this dish should become a repeat in our kitchen repertoire!
Ingredients:
1 large red pepper, sliced
1 large yellow pepper, sliced
extra virgin olive oil
salt & pepper
1 large red onion, thinly chopped
3 garlic cloves, peeled and grated
2 Tbs chopped parsley leaves
2 Tbs rice wine vinegar
2/3 c grated Parmesan
1/4 c heavy whipping cream
1 lb spaghetti
1) Place peppers, a bit of oil and a little salt & pepper in a frying pan over medium heat. Keep lid on pan 15-20 minutes, until peppers are softened.
2) Add onion and cook another 20 minutes.
3) Add garlic and stir in well 1-2 minutes.
4) Add vinegar and stir.
5) Add cream and about half of the Parmesan, stir, taste and add salt and pepper, if needed. Let simmer until pasta is done. (If however you notice that the sauce is becoming dry, can turn off heat)
6) Cook pasta in salted water.
7) Once done, reserve about 1 c of the coking water, drain pasta.
8) Place pasta and the sauce in a bowl and mix together nicely. Add a little of pasta water and some olive oil. Mix again.
9) Lastly, add the parsley and serve topped with remaining Parmesan.
This looks really tasty! Can't wait to try it!
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