Spaghetti with Bell Pepper and Pears
I’m so excited to have figured out this recipe and to share it with you! This recipe comes from a boyfriend I had in high school’s mom, Claudia. (hehe, awkward I know) She was an amazing home cook. I learned so many amazing recipes by helping her in the kitchen that I still remember now some, I don’t know, 20 years ago? The pasta, bell peppers and pears are all cut around the same thickness so that when you take a bite they become one medley of yum. The main flavor is the essence of the peppers balanced with the sweetness of the pears, and a background note from the garlic and wine. The trick is to slice the peppers thinly so that they wilt slightly from the heat of the pasta, again you want them around the same thickness as the pasta. Keep your pear slices from browning by tossing them in a little lemon juice. This dish brings me back to cooking and eating in her home, and I hope you enjoy it and make it a part of yours!
Recipe by Tierney Larson adapted from memory from Claudia
Ingredients:
1 tbl olive oil
1 garlic clove, peeled and smashed
Kosher salt
1/2 cup of Sauvignon blanc (or Pinot Grigio)
3/4 cup of low sodium vegetable broth
16 oz of dried spaghetti or other thin pasta noodle
3 small (or 2 large) bell peppers (red, yellow, orange or purple) seeds and pith removes and then sliced into about 1/8 inch slices (they won’t be cooked directly so they need to be pretty thin)
1 pear, cored and sliced into 1/8 inch slices and then into matchsticks (around the same size as the peppers)-then set in a bowl and toss with some lemon juice so they don’t oxidize (get brown)
About 1 cup of pasta water-don’t pour it down the drain :)!
Freshly grated Parmesan to top
Ok so…
You’re going to want the sauce ready about the same time as when the pasta is ready, so get a large pot of generously salted water to a boil over high heat while you prep. Add the pasta to the water while you make the sauce and set a timer so you know when it’s al dente.
In a medium saucepan, add the olive oil and garlic clove and set over medium heat until it begins to sizzle and you can smell the garlic.
Add the wine and bring to a simmer and reduce by half. You basically want to just cook out the alcohol taste, so if you’re I sure just taste and if it tastes like the flavor without the alcohol kick then you’re good! Next add the broth and a pinch of kosher salt and let simmer. When the pasta is al dente, remove it with tongs and place directly into the simmering sauce. Add the pasta water in about 1/4 cup or so at a time and stir continuously, you want to add the pasta water until the pasta looks glossy and the liquid thickens. Add your peppers and stir and then remove from the heat and gently stir in your pears. Your peppers will wilt slightly but will still have some bite.
Top with some grated parmesan and serve!
