Ingredient:
1 red pepper
1 green pepper
4 tbsp olive oil
5 unsmoked bacon or pancetta rashers, any rinds removed, diced
½ -1 fresh green chilli, halved, deseeded, and thinly sliced
3 garlic cloves, crushed
2 ripe tomatoes, finely chopped
2 tbsp chopped flat-leaf parsley
Salt and black pepper
500 g (1 lb) spaghetti
Shavings of Parmesan cheese, to serve
Method:
Halve the red and green peppers, and remove the cores and seeds.
Roast and peel the peppers. Cut the flesh into thin strips.
Heat the oil in a frying pan, add the bacon, and cook over a high heat for 5 minutes or until crisp. Ad the roasted pepper strips and the chilli, and cook for 2 minutes. Stir in the garlic and cook for about 1 minute.
Add the tomatoes and parsley and cook for 3 minutes or until thickened. Remove from the heat and season with salt and pepper.
Cook the spaghetti in a large saucepan of boiling salted water for 8-10 minutes until just tender.
Drain the spaghetti thoroughly. Add the sauce and toss with the spaghetti. Serve at once, topped with Parmesan cheese shavings.
SPAGHETTI ALL ARRABBIATA
Melt 30 g (1 oz) butter with 2 tbsp olive oil In a frying pan, add 3 crushed garlic cloves and ½ -1 tsp crushed dried red chillies (chilli flakes), and cook gently. Drain 1×400 g can chopped tomatoes, stir the tomatoes into the pan, and bring slowly to a boil. Simmer until reduced and thickened, add ¼ tsp fresh oregano, and season with salt and black pepper. Toss with the spaghetti, and serve at once.
1 red pepper
1 green pepper
4 tbsp olive oil
5 unsmoked bacon or pancetta rashers, any rinds removed, diced
½ -1 fresh green chilli, halved, deseeded, and thinly sliced
3 garlic cloves, crushed
2 ripe tomatoes, finely chopped
2 tbsp chopped flat-leaf parsley
Salt and black pepper
500 g (1 lb) spaghetti
Shavings of Parmesan cheese, to serve
Method:
Halve the red and green peppers, and remove the cores and seeds.
Roast and peel the peppers. Cut the flesh into thin strips.
Heat the oil in a frying pan, add the bacon, and cook over a high heat for 5 minutes or until crisp. Ad the roasted pepper strips and the chilli, and cook for 2 minutes. Stir in the garlic and cook for about 1 minute.
Add the tomatoes and parsley and cook for 3 minutes or until thickened. Remove from the heat and season with salt and pepper.
Cook the spaghetti in a large saucepan of boiling salted water for 8-10 minutes until just tender.
Drain the spaghetti thoroughly. Add the sauce and toss with the spaghetti. Serve at once, topped with Parmesan cheese shavings.
SPAGHETTI ALL ARRABBIATA
Melt 30 g (1 oz) butter with 2 tbsp olive oil In a frying pan, add 3 crushed garlic cloves and ½ -1 tsp crushed dried red chillies (chilli flakes), and cook gently. Drain 1×400 g can chopped tomatoes, stir the tomatoes into the pan, and bring slowly to a boil. Simmer until reduced and thickened, add ¼ tsp fresh oregano, and season with salt and black pepper. Toss with the spaghetti, and serve at once.
