Pasta Pepporanata Recipe
Prep time: 10 Mins
Cook time: 25 Mins
Yields: 3-4 Servings
A very simple vegetarian pasta recipe using whole grain spaghetti and peppers.
Ingredients
Instructions
  1. Cook pasta according to the package directions. I didn't have a tall saucepan to cook the spaghetti, so I broke it into half. I cooked it for 8 minutes and it had the perfect texture.
  2. Saute peppers, onions and garlic in oil in large skillet for 2 to 3 minutes.
  3. Add water; cook covered, over medium-high heat until soft, 2 to 3 minutes.
  4. Stir in sugar; cook, uncovered, over medium-low heat until mixture is very soft and browned, about 20 minutes.
  5. Season to taste with salt and pepper.
  6. Toss with spaghetti; sprinkle with cheese if desired.
My Notes:
  1. I have cooked whole wheat penne pasta (Asparagus and Lemon Pepper Pasta) earlier and it clearly tasted different than it's white counterpart. It took quite sometime to develop a liking for the whole wheat taste. So I was expecting the same with the spaghetti also, because I have not tasted whole grain spaghetti before. But I was totally surprised because it didn't taste like anything I expected. It was really good. This pasta is made with 51% whole wheat and other whole grain flours, so you can enjoy the benefits of whole grains without compromising the taste. It's an excellent source of fiber and protein.
  2. Don't be tempted to omit the sugar in this pasta recipe because it makes the vegetables and the onions to caramelize and that in turn gives a nice flavor to the dish. If you think that the dish is sweet, you can spice it up at the end by adding black pepper powder.
  3. If you have some left over peppers, try these chili fries. Unlike other fritters which use all purpose flour or chick pea flour for the dipping batter, this recipe uses whole wheat flour. I also added some rice flour to make it crispier.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/pasta-recipe-pepporanata/