spaghetti with bell pepper purée, arugula and speck

spaghetti con crema di peperone, rucola e speck

TOTAL TIME: 30 minutes

MAKES: 4 to 6 servings

View full image

Ingredients

Fine sea salt
2 tablespoons extra-virgin olive oil
1 pound red bell peppers, thinly sliced
1 medium red onion, thinly sliced
1 cup cherry tomatoes (about 1/3 pound), cut in half
1/2 teaspoon sugar
1 pound spaghetti
4 to 6 large slices speck or prosciutto (1 slice per serving)
1 1/2 ounces baby arugula
Freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil. Meanwhile, in a 12-inch skillet, heat oil over medium-high heat. Add peppers and onion, reduce heat to medium and cook 5 minutes. Add 2 cups water, tomatoes, sugar and 3/4 teaspoon salt; bring to a simmer. Simmer sauce for 15 minutes, then, in batches, transfer pan contents to a blender and purée until smooth.

Cook pasta in the boiling water until al dente. Meanwhile, reheat sauce in saucepan over low heat. Drain pasta and transfer to a large wide bowl; add sauce and toss to combine, let stand 1 to 2 minutes (sauce will absorb). Divide pasta among serving plates. Top with speck and arugula. Season with salt and pepper.

July 2012

keywords:

pasta

Rate this recipe

You must log in to rating!

average of 1 rating

Comments [1]

This is a wonderful, delicately-flavored pasta by itself; add prosciutto and arugula and it's pretty spectacular. Also great as leftovers!

Posted: June 29, 2012 16:50 by jleach65