Labor Day Spaghetti with golden peppers, black olives, and sun gold tomatoes

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by: Walter






It’s not until around Labor Day that the sweet, thick-fleshed golden bell peppers are finally ready. This pasta is one way to celebrate them, along with the end of the summer. The little tomatoes, which are left whole, explode in your mouth. If you peel the peppers with a vegetable peeler, they’ll get a silky texture and leave no unpleasant scrolls of skin. Peppers with nice Hat sides are the easiest ones to peel. This pasta is vegan as is, but I would follow it with a selection of goat cheeses and white nectarines for dessert. A crisp, chilled white that is also a little fruity—a Sauvignon Blanc, Pinot Blanc, or Chenin Blanc—would support this robust late-summer dish.




ingredients

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serves: 4

sea salt and freshly ground pepper

3/4 pound spaghetti

2 tablespoons olive oil, plus extra to finish

4-5 golden bell peppers (peeled and cut lengthwise into 1/2-inch strips)

1 red onion, thinly sliced

2 cloves garlic finely chopped

1/2 cup dry white wine

1/2 cup chopped black olives

3 tablespoons salt capers, rinsed and soaked

2/3 cup chopped parsley

2 cups Sun Gold or other bite-sized tomatoes (left whole)

Nutrition Facts
Labor Day Spaghetti with golden peppers, black olives, and sun gold tomatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 501

  • Total Fat: 10.5 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 335.8 mg
  • Total Carbs: 84 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 5.8 g
  • Protein: 14.6 g
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preparation

1.  Bring a pot of water to boil for the spaghetti. When it boils, add plenty of salt and the pasta, then cook until al dente.

2.  Heat the oil in a wide, deep pan such as a Dutch oven. Add the peppers and onion and cook over high heat, tossing them about the pan to sear them. After 4 or 5 minutes, add the garlic, pour in the wine, and deglaze the pan, scraping up the pan juices. Lower the heat to medium and add the olives, capers, half the parsley, and a scoop of water from the pasta pot. Season with salt and plenty of pepper. Add the little tomatoes, simmer for a minute, then turn off the heat.

3.  When the spaghetti is done, drain, then toss it with olive oil to taste. Divide among warm serving bowls, spoon the peppers and tomatoes over each, garnish with the remaining parsley, and serve.

Cooks' note:
Cook the peppers and onions while the water is coming to a boil. Then cook the pasta and combine with the uncooked tomatoes.

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