The Hindu : y>Pasta with pepper and tomato sauce
There may be a chill in the air but let’s not say good-bye to summer just yet. Much of the season’s most nutritious produce — eggplant, peppers and tomatoes — is still arriving.
Pasta is a perfect way to show off late summer vegetables. The dish with pepper and tomato sauceis packed with lycopene, as well as vitamins C, A, B6 and K. This recipe serves six.
Ingredients
Extra virgin olive oil: 2 tbsp
Medium onion, chopped: 1
Large garlic cloves, green
shoots removed, minced: 2
Red peppers, cut in large dice:
800 gm
Tomatoes, cut in wedges:
800 gm
Sprig of fresh basil: 1
Salt and pepper: to taste
Spaghetti: 500 gm
Freshly grated Parmesan or ricotta salata for serving
Method
Heat the oil in a large non-stick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender (about five minutes) and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened (about 10 minutes.) Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Stir until the tomatoes have cooked(about 10 minutes.) Cover, reduce the heat and simmer for another 15 to 20 minutes, stirring occasionally until the mixture is thick and fragrant. Adjust seasonings.
Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Keep the sauce warm while you cook the pasta. Boil water in a large pot. Salt generously, and add the pasta. Cook al dente (firm, not hard).Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.
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