Spaghetti with Peperonata sauce
WITH la peperonata
Today we offer you a cheerful and colorful first course: spaghetti with peperonata, a preparation as simple as tantalizing. You just have to combine few ingredients to create an explosive mix of flavor!
The scent of this magnitude will inebriate your home and make your neighbors mouth water too, guaranteed success!
- “La Peperonata” Luccini
- Spaghetti 250g
- Shallot 1
- Anchovies in oil 2 or 3 anchovies
- EVO Oil
- Parmigiano Reggiano
Difficulty: Very easy
Preparation: 15 minutes
Doses for: 3 people
In a pan with extra virgin olive oil, brown some finely chopped shallots.
Add 2 or 3 anchovies cutted into small pieces and wait about 5 minutes until they have melted, in this way you will give your dish that extra touch that will characterize it without being too intrusive.
At this point add La Peperonata Luccini to the pan and leave everything to cook for about 6/8 minutes. For who feel a gourmet, it is also possible to cut into smaller pieces the peppers before mixing them with the other ingredients in the pan, in order to have a finer sauce.
After having previously salted the cooking water and thrown the spaghetti, drain them still al dente (after about 6/7 minutes depending on the type of pasta) and add them to the pan with the sauce together with a little cooking water.
Complete the cooking in the pan risottando: add a ladle of cooking water from time to time to spaghetti until they’re ready.
When cooked, add a sprinkling of Parmigiano Reggiano and skip the spaghetti so that they absorb the surrounding sauce well!
At this point, serve and garnish as desired.
Enjoy your meal!