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From @Italia Squisita

Spaghetti with Peperonata

1 hr 45 min · Serves 4

1 hr 45total
25 minhands on
25steps
4servings

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Ingredients

For the Roman peperonata

  • Extra virgin olive oil
  • 2 cloves garlic, peeled
  • 1 sweet red chili pepper, julienned
  • 200 g datterini or cherry tomatoes, halved
  • 1/2 white onion, sliced
  • 1/2 red onion, sliced
  • 2 red bell peppers, cut into 1x7 cm strips
  • 2 yellow bell peppers, cut into 1x7 cm strips
  • 2 Sweet Palermo peppers, cut into 1x7 cm strips
  • 2 Corno di Toro peppers, cut into 1x7 cm strips
  • Salt
  • Black pepper
  • 100 ml white wine
  • 200 g tomato passata
  • Fresh basil
  • Fresh oregano

For the roasted pepper water

  • 4 red bell peppers, whole
  • 1 Corno di Toro pepper, whole

For the sweet and sour pepper glaze

  • Extra virgin olive oil
  • 1 clove garlic
  • Dried oregano
  • Pimentón de la Vera (smoked paprika)
  • Balsamic vinegar

For the pasta

  • 320 g spaghetti
  • 1 tsp black lemon powder (loomi)
  • 2 tbsp cold chicken jus
  • Lemon juice
  • To serve
  • Pickled mustard seeds
  • Fresh savory leaves
  • Pimentón de la Vera (smoked paprika)

To serve

    Method

    For the Roman peperonata

    1. Heat a splash of olive oil in a large pot and gently sauté the garlic cloves until lightly golden.

    2. Add the sliced chili and the halved tomatoes, cooking over medium heat until the tomatoes begin to soften.

    3. Add both the sliced white and red onions and stir until softened.

    4. Add all the prepared pepper strips to the pot.

    5. Season with salt and black pepper and sauté until caramelized and slightly crusted on the bottom of the pot.

    6. Deglaze the pot with white wine and allow the alcohol to evaporate completely.

    7. Pour in the tomato passata, reduce the heat, cover with a lid, and let it simmer until reduced and rich, 40–60 minutes.

      Then 45 min of waiting

    8. Remove from the heat, discard the garlic, and stir in hand-torn fresh basil and oregano.

    For the roasted pepper water

    1. Preheat the oven to 400°F (200°C).

    2. Place the whole bell peppers and Corno di Toro pepper in a baking tray and roast until charred, about 30 minutes.

      Then 30 min of waiting

    3. Transfer the hot roasted peppers to a bowl, seal tightly with plastic film, and let rest at room temperature to release their natural juices, about 2 hours.

      Then 120 min of waiting

    4. Strain the accumulated liquid through a conical sieve into a pitcher without pressing the solids excessively.

    For the sweet and sour pepper glaze

    1. In a small saucepan, heat olive oil with a garlic clove, then add a portion of the roasted peppers.

    2. Add dried oregano and pimentón, then deglaze with balsamic vinegar.

    3. Add a splash of the roasted pepper water and simmer gently for 30 minutes.

      Then 30 min of waiting

    4. Strain through a fine-mesh sieve to obtain a glossy sweet and sour glaze.

    For the pasta

    1. Bring a large pot of salted water to a boil and cook the spaghetti until very al dente, about 2 minutes less than package instructions.

    2. In a shallow skillet, warm a ladleful of the roasted pepper water and stir in the black lemon powder.

    3. Transfer the drained spaghetti to the skillet to finish cooking in the pepper water.

    4. Add the cold chicken jus and toss continuously to dissolve and emulsify with the starch.

    5. Add 2 teaspoons of the sweet and sour pepper glaze and toss over high heat.

    6. Drizzle in a small amount of extra virgin olive oil and a few drops of lemon juice, tossing until thick and glossy.

    To serve

    1. Twirl the spaghetti into a neat nest in the center of a wide plate.

    2. Spoon a little of the pan reduction over the pasta.

    3. Top with pickled mustard seeds, a pinch of black lemon powder, fresh savory leaves, and a dusting of pimentón.

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