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Categories:
tomatoes garlic olive oil flat leaf parsley whole wheat pasta kosher salt red bell peppers sweet onion paprika fennel seed mustard powder black pepper red pepper lemon juice
Viewed: 48 - Published at: 5 years agoIngredients
- 2 large tomatoes, chopped
- 2 garlic cloves
- 1 12 tablespoons olive oil, divided
- 2 tablespoons flat leaf parsley
- 8 ounces dry whole wheat pasta
- 2 tablespoons kosher salt
- 1 12 large red bell peppers, cut into thin strips
- 1 medium sweet onion, thinly sliced
- 12 teaspoon paprika
- 12 teaspoon fennel seed
- 14 teaspoon mustard powder
- 14 teaspoon black pepper
- 1 pinch red pepper flakes
- 12 teaspoon lemon juice
Method
- In a small food processor or blender, puree the tomatoes, garlic, 1/2 tbsp of the oil and parsley.
- Set aside.
- Cook pasta in a large pot of boiling water with the kosher salt until al dente.
- Drain (DO NOT RINSE!)
- and return to pot.
- Keep warm.
- Heat remaining olive oil in a deep skillet over medium and add the bell pepper and onion.
- Cook until soft and golden, 7 to 8 minutes.
- Sprinkle in the spices, stir well and cook 1 minute longer.
- Add the sauteed mixture, tomato-garlic puree and lemon juice to the pasta, stir well and serve immediately.
