Spaghetti with romano peppers

Recipe uploaded by

olive magazine

0 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Cook the spaghetti following packet instructions.
2. Heat some oil in a frying pan and add the onion and garlic and cook for a minute or 2 until lightly browned. Add the peppers and cook for 2-3 minutes until starting to soften then add the red wine vinegar.
3. Drain the spaghetti and tip into a bowl with the pepper mixture. Rinse out the pepper pan and reheat with some more oil, when it is very hot throw in the parsley and capers and fry until the parsley is bright green. Add the anchovies, if using, for a minute and tip the lot into the spaghetti.
4. Season, toss together and dress with more olive oil. Serve with Parmesan.

Romano peppers

You can usually find long red romano peppers at the supermarket but ordinary red peppers will do as well.

Per serving

576 kcalories, protein 15.2g, carbohydrate 9.2g, fat 19.3 g, saturated fat 2.6g, fibre 7.3g, salt 1.05 g

Latest comments and suggestions

• Lowster

  04 April 2008

  Lowster commented on this recipe

  surely this is not a veggie dish with anchovies???

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nic

  22 May 2008

  Nic commented on this recipe

  I made this for my friend's birthday. It was delicious! Everyone loved it! A nice summer meal, very tasty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hev

  15 December 2008

  hev commented on this recipe

  some vegetarians eat fish

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Charlie

  02 July 2009

  Charlie commented on this recipe

  Anchovies certainly are not suitable for vegetarians but luckily they are labelled in this recipe as optional. Therefore I, a very strict vegetarian, will accept this as a recipe suitable for veggies.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3826/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g spaghetti
• olive oil
• 1 red onion , sliced
• 2 garlic cloves , sliced
• 3 romano peppers , sliced into rings
• 2 tbsp red wine vinegar or lemon juice
• a large handul of small flat-leaf parsley sprigs
• 2 tbsp capers , rinsed and drained
• 2 chopped anchovies (optional)
• grated parmesan , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• 200g spaghetti
• olive oil
• 1 red onion , sliced
• 2 garlic cloves , sliced
• 3 romano peppers , sliced into rings
• 2 tbsp red wine vinegar or lemon juice
• a large handul of small flat-leaf parsley sprigs
• 2 tbsp capers , rinsed and drained
• 2 chopped anchovies (optional)
• grated parmesan , to serve

Per serving

576 kcalories, protein 15.2g, carbohydrate 9.2g, fat 19.3 g, saturated fat 2.6g, fibre 7.3g, salt 1.05 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk