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Spaghetti with raw peppers and tomato

Servings:
Makes 4 servings
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Ingredients

  • 1 pound fresh tomatoes
  • 1 pound yellow bell pepper
  • 1 tablespoon whole milk
  • 1 pound spaghetti
  • 1/4 cup freshly grated parmigiano-reggiano
  • 2 tablespoon extra virgin olive oil

Preparation

Baking Directions:

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

Peel the tomato and remove the seeds.

Peel the pepper, core it, remove the seeds, and cut away any white pith inside.

Put the parsley leaves, tomato, pepper, milk, 1 1/2 teaspoons salt and a light grinding of black pepper in a food processor.

Run the processor until you get a smooth puree.

When the water for the pasta is boiling, add about 2 tablespoons salt to the boiling pasta water, put in the spaghetti, and stir until all the strands are submerged.

Cook until very al dente, about 30 seconds before they are done.

Transfer the sauce to the bowl where you will be serving the pasta.

Add the Parmigiano-Reggiano and olive oil and mix well.

When the pasta is done, drain well, toss thoroughly with the sauce, and let stand for about 2 minutes before serving.

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