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

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Its 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, theyll 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 fruitya Sauvignon Blanc, Pinot Blanc, or Chenin Blancwould 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)
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
preparation

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