CARAMLIZED PEPPER PASTA
This is a deeply delicious bowl to dive into. The secret to this sauce is caramelizing the shallots, peppers and garlic longer than you’d ever think you need to. The variety of peppers get perfectly perfectly sweet-savory with a hint of spice.
Servings: 2 | Total Active Time: 1 hour
Caramalized Pepper Pasta
Yield: 2
Ingredients
- 3 tbsp olive oil
- 2 red bell peppers, diced small
- ½ lb mild pepper (like Banana, Jimmy Narello or Anaheim), diced small
- 1 Fresno or Calabrian pepper, finely chopped
- 1 large shallot (or 2 small), finely chopped
- 8 garlic cloves, finely chopped
- 1 tbsp anchovy paste (or 1 anchovy filet)
- 1 tbsp tomato paste
- 1 lb medium sized pasta
- Freshly grated Parmesan cheese (to taste)
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped shallots and cook for 2-3 minutes until slightly softened.
- Stir in the minced garlic and cook for another 2 minutes.
- Add the diced red bell pepper, mild pepper, and Fresno or Calabrian pepper. Increase the heat slightly and sauté, stirring often, for about 20 minutes until the peppers are caramelized and jammy. Be careful not to let them burn.
- Meanwhile, cook the pasta according to package directions, but remove it about 2 minutes before it reaches al dente.
- While the pasta is cooking, add the anchovy paste and tomato paste to the skillet. Cook for about 5-10 minutes until the mixture thickens and melds together.
- Once the pasta is ready, add it to the skillet along with ½ cup of the reserved pasta water. Let it simmer over medium heat until the sauce thickens and coats the pasta.
- Serve hot, topped with a generous amount of fresh Parmesan cheese.