Spaghetti with tomato and roasted pepper sauce

Name: Spaghetti with tomato and roasted pepper sauce
Ingredients: 1 large bell pepper (250 g); 3 tablespoons olive oil; 2 garlic cloves; 200 ml tomato juice; 1 teaspoon salt; 1/4 teaspoon ground pepper; 1/2 teaspoon sugar; 30 ml water; 1/8 teaspoon ground nutmeg; 2000 ml water for the pasta; 10 g salt for the pasta water; 300 g spaghetti

Pasta/Pizza - Spaghetti with tomato and roasted pepper sauce by Tania P. - Recipia

Flame-roasted bell pepper goes into spaghetti with tomato and roasted pepper sauce, alongside tomato juice and garlic. The sauce reduces until it coats the pasta, while the nutmeg stays subtle; the texture depends on how long you let it reduce. I serve it straight away, while the sauce is still clinging to the spaghetti. Prep: 15 minutes. Cook: 40 minutes. Rest: 10 minutes. Total time: 65 minutes. Serves: 4. About 390 kcal and 11 g protein per serving.

Ingredients

1 large bell pepper (250 g)
3 tablespoons olive oil
2 garlic cloves
200 ml tomato juice
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon sugar
30 ml water
1/8 teaspoon ground nutmeg
2000 ml water for the pasta
10 g salt for the pasta water
300 g spaghetti

Preparation

1. Wash the bell pepper, pat it dry with a paper towel and roast it over the stovetop flame for about 10 minutes, turning it on all sides, until the skin is blackened and the flesh has softened. 2. Put the pepper in a bowl of cold water for 10 minutes. Peel off the skin, remove the seeds and tear the flesh into strips. 3. Peel and crush the garlic. Heat the olive oil in a pan, add the garlic and cook for 2 minutes, until it turns pale golden. Remove it from the pan. 4. Put the pepper strips and tomato juice in the same pan. Add 1 teaspoon of salt, the pepper and the sugar. If the sauce is too thick, pour in the 30 ml of water. Let it reduce for 10 minutes, until it thickens and coats the back of a spoon, then stir in the nutmeg. 5. Bring 2000 ml of water to a boil; this takes about 10 minutes. Add 10 g of salt and the spaghetti. Cook for 8 minutes, stirring from time to time, until cooked but still holding their shape. 6. Drain the spaghetti and add it to the pan with the sauce. Mix well and serve warm.

Notes

A thick-fleshed bell pepper is easier to peel after roasting; a small one yields fewer strips, and the sauce may reach the right consistency sooner. Keep an eye on the tomato juice, too: a very watery one needs a few extra minutes, while a thick one is more likely to catch as it reduces. If the juice is sour, you can add another 1/4 teaspoon of sugar, then taste before adding more salt. I start with the pepper before putting the water on to boil, so the spaghetti doesn’t have to wait in the colander. The sauce can be made a day ahead and kept covered in the fridge; keep it for no more than 3 days. I serve it with a simple green salad, without a heavy dressing. Linguine works in the same quantity, using the cooking time on the package. For a gluten-free version, use 300 g of corn or rice pasta and cook it for the time indicated; regular wheat pasta contains gluten.