RED PASTA RECIPE RECIPES

Name: Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper
Total time: 20 min
Yield: 2 servings.
Cuisine: italian
Ingredients: 1/2 pound spaghetti; Salt; 3 tablespoons extra virgin olive oil; 4 garlic cloves, peeled and roughly chopped; 4 anchovy filets, rinsed and roughly chopped; 1 tablespoon capers, rinsed and roughly chopped; 1/2 teaspoon red pepper flakes, or to taste; 2 tablespoons chopped parsley, optional; Parmesan for grating, optional

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER ...

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper ... image

There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Total Time 20 minutes

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http//schema.org, Calories 627, UnsaturatedFatContent 18 grams, CarbohydrateContent 87 grams, FatContent 23 grams, FiberContent 4 grams, ProteinContent 18 grams, SaturatedFatContent 3 grams, SodiumContent 403 milligrams, SugarContent 3 grams

QUICK AND EASY ROASTED RED PEPPER PASTA RECIPE | REE ...

Quick and Easy Roasted Red Pepper Pasta Recipe | Ree ... image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Salt and freshly ground black pepper
1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, finely diced
One 16-ounce jar roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
1/4 cup heavy cream
2 tablespoons finely minced fresh parsley, plus more for serving
Several leaves fresh basil, chopped, plus more for serving
1/2 cup Parmesan shavings, plus more for serving

Steps:

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

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