Three-Pepper and Onion Spaghetti Recipe

Name: Three-Pepper and Onion Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound spaghetti; 3 tablespoons extra-virgin olive oil; 1 1/2 teaspoons fennel seeds, 1/2 palmful; 1 large red bell pepper, quartered lengthwise, seeded, and thinly sliced; 2 Cubanelle peppers, halved lengthwise, seeded, and thinly sliced; 1 red chile pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper flakes; 1 large onion or red onion, quartered lengthwise and thinly sliced; 3 to 4 garlic cloves, chopped; Freshly ground black pepper; 1/2 cup dry white wine; 1/2 cup chicken or vegetable stock; 1 (28-ounce) can crushed Italian tomatoes; 2 tablespoons butter, cut into small pieces; Grated Parmigiano-Reggiano; 1/2 cup fresh basil leaves, shredded or torn

Servings: persons

Salt
1 pound spaghetti
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fennel seeds, 1/2 palmful
1 large red bell pepper, quartered lengthwise, seeded, and thinly sliced
2 Cubanelle peppers, halved lengthwise, seeded, and thinly sliced
1 red chile pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper flakes
1 large onion or red onion, quartered lengthwise and thinly sliced
3 to 4 garlic cloves, chopped
Freshly ground black pepper
1/2 cup dry white wine
1/2 cup chicken or vegetable stock
1 (28-ounce) can crushed Italian tomatoes
2 tablespoons butter, cut into small pieces
Grated Parmigiano-Reggiano
1/2 cup fresh basil leaves, shredded or torn

1
Bring a large pot of water to a boil over medium heat.
2
Salt the water, add the pasta and cook to al dente.
3
Heat the extra-virgin olive oil in a large skillet over medium-high heat.
4
Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions.
5
Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste.
6
When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes.
7
Reduce the sauce for 7 to 8 minutes.
8
Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce.
9
Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salt, 1 pound spaghetti, 3 tablespoons extra-virgin olive oil, 1 1/2 teaspoons fennel seeds, 1/2 palmful, and more.

Yes, Three-Pepper and Onion Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Three-Pepper and Onion Spaghetti

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