Spaghetti Mezzogiorno Recipe
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8 ounces uncooked spaghetti, broken in half
¼ cup olive oil
1 medium green bell pepper, cut into very thin strips
1 medium red bell pepper, cut into very thin strips
5 garlic cloves, minced
1 (2-ounce) can anchovies, drained, optional
¼ cup chopped parsley
½ cup fruity white wine (Muscat, Savignon Blanc or Chenin Blanc)
4 tablespoons grated Romano or Parmesan cheese
Instructions
¼ cup olive oil
1 medium green bell pepper, cut into very thin strips
1 medium red bell pepper, cut into very thin strips
5 garlic cloves, minced
1 (2-ounce) can anchovies, drained, optional
¼ cup chopped parsley
½ cup fruity white wine (Muscat, Savignon Blanc or Chenin Blanc)
4 tablespoons grated Romano or Parmesan cheese
1. Cook pasta according to package directions. Drain and place in a pasta bowl.
2. Heat olive oil in a large skillet over medium heat. Add bell peppers and cook until very tender, about 15 minutes. Add garlic and anchovies, if using, and cook 30 seconds. Add parsley and wine; remove from heat.
3. Spoon ¾ cup of sauce over pasta and toss to blend. Place remaining sauce in a bowl to pass at the table with cheese. Serves 6.
Tips from the Test Kitchen
2. Heat olive oil in a large skillet over medium heat. Add bell peppers and cook until very tender, about 15 minutes. Add garlic and anchovies, if using, and cook 30 seconds. Add parsley and wine; remove from heat.
3. Spoon ¾ cup of sauce over pasta and toss to blend. Place remaining sauce in a bowl to pass at the table with cheese. Serves 6.
Tips From Our Test Kitchen: For a thinner sauce, reserve ½ cup of the pasta cooking liquid to add to the sauce at the end of the cooking time. If you prefer not to use wine, substitute chicken broth.
Nutritional Information
Nutritional facts per serving: 290 calories, 12g fat, 9g protein, 31g carbohydrates, 410mg sodium.
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