How to make Roasted Pepper Spaghetti -
Roasted pepper adds a wonderful smoky flavour to this spaghetti dish.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red bell pepper (लाल शिमला मिर्च ), Spaghetti (स्पेघेटी)
Cuisine : Italian
Course : Noodles and Pastas
For more recipes related to Roasted Pepper Spaghetti checkout Red Pepper Pesto Fusilli. You can also find more Noodles and Pastas recipes like Farfalle Pasta tossed in Cheese Sauce, Lightning Lasagne, Pasta with Meat Sausages, Linguini With Mushroom Cream Sauce.
Roasted Pepper Spaghetti Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Roasted Pepper Spaghetti Recipe
Red bell pepper 1 large
Spaghetti boiled 300 grams
Olive oil ¼ cup + for dusting
Dried red chillies 4--5
Garlic cloves 5-6
Almonds 6-7
Coconut milk ¼ cup
Salt to taste
Parmesan cheese powder 1 tablespoon
Crushed black peppercorns to taste
Basil leaves 5-6
Method
Step 1
Rub bell pepper generously with olive oil and roast on open flame till charred.
Step 2
Rub red chillies and garlic cloves with olive oil and roast in oven at 180ºC for 5-8 minutes.
Step 3
Scrape off the charred skin of bell pepper and wash gently. Deseed, roughly tear and place in a blander jar along with roasted chillies and garlic and almonds and blend. Add ¼ cup olive oil and blend into a coarse paste.
Step 4
Heat a non-stick pan. Add prepared paste and sauté well. Add coconut milk, stir to mix and cook for a minute.
Step 5
Add spaghetti and toss. Add salt, Parmesan cheese powder and crushed peppercorns and mix.
Step 6
Roughly chop basil leaves and add. Mix well and let it get heated through.
Step 7
Serve hot garnished with roasted pepper juliennes and almond slivers.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
