Spaghetti with romano peppers

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olive magazine

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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???

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• 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.

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• hev

  15 December 2008

  hev commented on this recipe

  some vegetarians eat fish

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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

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Difficulty and servings

Serves 2

Preperation 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

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