Sun-Dried Tomato & Pepper Spaghetti

Instructions

1. Prepare Pepper-Tomato Base

   3 min hands-on

   • Drain the sun-dried tomatoes and place them in a blender.
   • Add an equal amount of sweet yellow peppers and blend until almost smooth with a slightly textured consistency.

2. Infuse Oil with Garlic and Spice

   4 min hands-on

   • Heat olive oil in a large frying pan over medium-low heat.
   • Finely chop, grate, or crush the garlic and add it to the pan.
   • Sauté for 2 minutes until fragrant but not browned.
   • Stir in chili powder and cook for another 30 seconds.

3. Cook the Sauce

   2 min hands-on15 min waiting

   • Pour the blended pepper-tomato mixture into the pan with garlic and chili.
   • Add a big pinch of salt and stir well.
   • Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.

4. Cook the Pasta

   2 min hands-on10 min waiting

   • Bring a large pot of well-salted water to a boil.
   • Cook the pasta until al dente, following package instructions.
   • Reserve about half a cup of pasta water before draining.

5. Combine Pasta and Sauce

   2 min hands-on

   • Transfer the drained pasta into the frying pan with the sauce.
   • Toss thoroughly to ensure the spaghetti is evenly coated.
   • Gradually add reserved pasta water if the sauce is too thick.

6. Incorporate the Cheese

   1 min hands-on

   • Turn off the heat and mix in one-third of the grated Parmesan cheese.
   • Stir gently until the cheese melts into the sauce.
   • Adjust seasoning with more salt if needed.

7. Plate and Garnish

   1 min hands-on

   • Divide the pasta into warm serving bowls.
   • Sprinkle the remaining Parmesan cheese evenly over each portion.
   • Optionally, season with freshly cracked black pepper.

8. Optional Final Touch

   • Finely dice the remaining yellow pepper and sprinkle over the plated pasta as a garnish.
   • Cooking tips:
   • To make the sauce extra smooth, blend it for a longer time or strain it after blending.
   • If you enjoy a hint of smokiness, consider adding a pinch of smoked paprika with the chili powder.
   • Toasting the Parmesan cheese slightly under a broiler after plating can create a golden crust.