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basic spaghetti recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A non-traditional spaghetti recipe featuring a creamy red sauce made from roasted red peppers and walnuts, providing a rich, savory flavor without any heavy cream.
Ingredients
- 400 g spaghetti, high-quality durum wheat semolina
- 3 large red bell peppers (about 750 g)
- 60 g (0.5 cup) raw walnuts, shelled
- 60 ml (0.25 cup) extra virgin olive oil, plus extra for roasting and drizzling
- 3 cloves garlic, minced
- 5 ml (1 tsp) red chili flakes
- 30 g (2 tbsp) tomato paste
- 120 ml (0.5 cup) vegetable broth, low-sodium
- 5 ml (1 tsp) fresh lemon juice
- 7 g (1 tsp) fine sea salt, plus more for pasta water
- 2.5 g (0.5 tsp) freshly ground black pepper
- 30 g (0.25 cup) fresh parsley, chopped, for garnish
Instructions
- Roast Red Peppers: Preheat oven to 400°F (200°C). Halve and core the red bell peppers, place cut-side down on a baking sheet lined with parchment paper, and drizzle lightly with olive oil. Roast for 25-30 minutes, or until the skins are thoroughly blistered.
- Steam and Peel Peppers: Transfer the hot roasted peppers immediately to a heatproof bowl. Cover the bowl tightly and let them steam for 10-15 minutes. Once cool enough to handle, peel the skins off the peppers and discard them.
- Toast Walnuts: While the peppers are roasting, spread the walnuts on a separate small baking sheet. Toast them in the oven for 5-7 minutes until fragrant and lightly golden. Set aside to cool slightly.
- Build Sauce Base: Heat 30 ml (2 tbsp) of olive oil in a large skillet over medium heat. Add the minced garlic and red chili flakes and cook for 1-2 minutes until fragrant. Stir in the tomato paste and cook for 2 more minutes, stirring constantly.
- Blend Sauce Ingredients: Transfer the peeled roasted red peppers, toasted walnuts, the garlic-chili-tomato paste mixture from the skillet, remaining 30 ml (2 tbsp) olive oil, vegetable broth, lemon juice, salt, and black pepper to a high-speed blender. Blend until completely smooth and creamy.
- Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 240 ml (1 cup) of the pasta cooking water before draining.
- Combine and Emulsify: Drain the spaghetti and immediately add it to the skillet (or a clean large bowl) with the sauce. Add 60 ml (0.25 cup) of the reserved pasta water and toss vigorously for 1-2 minutes to emulsify the sauce and coat the pasta. Add more reserved pasta water 1 tbsp at a time until the desired consistency is achieved.
- Serve and Garnish: Plate generous portions of the sauced spaghetti. Drizzle with extra virgin olive oil and garnish generously with fresh chopped parsley. Serve immediately.
Notes
To achieve perfect sauce consistency, reserve some pasta cooking water to emulsify the sauce with the spaghetti. The walnuts are essential for creating the creamy texture; ensure they are toasted before blending for a deeper flavor. Use high-quality pasta for the best al dente result. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 serving (290 g)
- Calories: 600 calories
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 0 mg