Spaghetti with Smoked Red Pepper Cream and Mediterranean Anchovy Oil
Experience the captivating fusion of Mediterranean flavors with this delightful recipe for Smoky Red Pepper Pasta with Mediterranean Anchovies and Mozzarella. This dish combines the smokiness of red peppers with the richness of mozzarella and the unique umami of Mediterranean anchovies. Topped with a zesty parsley dressing, this pasta creation promises a symphony of tastes that celebrate the essence of Mediterranean cuisine.
Ingredients (4 servings):
- 400g spaghetti
- 3 large red bell peppers
- 1/2 cup Mediterranean anchovies, chopped
- 200g mozzarella cheese, cubed
- Fresh parsley leaves, chopped, for garnish
- Salt and freshly ground black pepper, to taste
- Olive oil, for cooking and drizzling
For the Smoky Red Pepper Sauce:
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
For the Parsley Dressing:
- 1 cup fresh parsley leaves
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, minced
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
Method:
Smoky Red Pepper Sauce:
- Preheat your grill or broiler. Place the red bell peppers on a baking sheet and roast until the skin is charred and blistered, turning occasionally. This will take about 20 minutes.
- Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them sweat for 15 minutes. Peel off the skin, remove the seeds and stems.
- In a blender or food processor, combine the roasted red peppers, olive oil, smoked paprika, salt, and freshly ground black pepper. Blend until you achieve a smooth and vibrant sauce.
Parsley Dressing:
- In a blender or food processor, combine the fresh parsley leaves, extra-virgin olive oil, minced garlic, lemon juice, salt, and freshly ground black pepper. Blend until you achieve a smooth and zesty dressing.
Cooking the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions.
- Drain the pasta and return it to the pot. Drizzle with a bit of olive oil to prevent sticking.
- Pour the smoky red pepper sauce over the cooked pasta and gently toss to coat every strand with the rich flavors.
Assembling the Dish:
- Divide the sauced pasta among serving plates.
- Scatter the chopped Mediterranean anchovies and cubed mozzarella over the pasta.
- Drizzle the zesty parsley dressing over each plate, infusing the dish with vibrant freshness.
- Garnish with freshly chopped parsley leaves for an added pop of color and aroma.
Ingredients (4 servings):
- 400g spaghetti
- 3 large red bell peppers
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 cup Mediterranean anchovy oil
- Fresh parsley, chopped, for garnish
- Red pepper flakes, for optional heat
Method:
Smoked Red Pepper Cream:
- Preheat your grill or broiler. Place the red bell peppers on a baking sheet and roast them until the skin is charred and blistered, turning occasionally for even cooking. This should take about 20 minutes.
- Transfer the roasted peppers to a bowl and cover it with plastic wrap. This step helps the peppers sweat, making it easier to peel off the skin. After 15 minutes, remove the skin, seeds, and stems from the peppers.
- In a blender or food processor, combine the roasted red peppers, heavy cream, grated Parmesan cheese, salt, and freshly ground black pepper. Blend until smooth and creamy.
- Pour the red pepper cream into a saucepan and gently heat it over low to medium heat, stirring occasionally. Allow the flavors to meld together while you prepare the pasta.
Mediterranean Anchovy Oil:
- In a small bowl, combine the anchovy oil with a pinch of freshly chopped parsley. The anchovy oil is packed with flavor, so a little goes a long way.
Cooking the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions.
- Once the pasta is cooked, drain it and add it directly to the pan with the smoked red pepper cream. Toss the pasta gently to coat it thoroughly with the creamy sauce.
- Divide the pasta among serving plates. Drizzle a teaspoon or two of the Mediterranean anchovy oil over each plate. You can adjust the amount according to your taste preference.
- If you like a bit of heat, sprinkle a pinch of red pepper flakes over each plate for an added kick.
- Garnish the plates with a sprinkle of freshly chopped parsley to add a burst of color and freshness.