Spaghetti with romano peppers
Fantastic tasting vegetarian dish, perfect for when you don't want to cook meat and ready in just 30 minutes
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Vegetarian
- Cook the spaghetti following packet instructions.
- 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.
- 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.
- 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
Recipe from olive magazine, March 2005.
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http://www.bbcgoodfood.com/recipes/3826/
http://www.bbcgoodfood.com/recipes/3826/
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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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A real crowd pleaser that will have everyone feeling full. Worth every calorie.
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
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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04 April 2008
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