Black Linguine With Orange And Red Peppers
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
33
Spice
58
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
In a 5-quart kettle bring 4 quarts salted water to a boil for pasta
2
In a 12-inch heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring, until garlic begins to turn golden
3
Add bell peppers with salt to taste and cook, stirring, until softened
4
Add wine and boil, stirring occasionally until almost all liquid is evaporated
5
Add broth or water and simmer, covered, until bell peppers are tender, about 5 minutes
6
Pepper mixture may be made 1 day ahead and chilled, covered
7
Reheat mixture in skillet before proceeding
8
In boiling water cook pasta until al dente and drain in a colander
9
Add pasta to pepper mixture with parsley and toss with salt and pepper to taste over moderate heat until combined well and heated through
10
In a 5-quart kettle bring 4 quarts salted water to a boil for pasta
11
In a 12-inch heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring, until garlic begins to turn golden
12
Add bell peppers with salt to taste and cook, stirring, until softened
13
Add wine and boil, stirring occasionally until almost all liquid is evaporated
14
Add broth or water and simmer, covered, until bell peppers are tender, about 5 minutes
15
Pepper mixture may be made 1 day ahead and chilled, covered
16
Reheat mixture in skillet before proceeding
17
In boiling water cook pasta until al dente and drain in a colander
18
Add pasta to pepper mixture with parsley and toss with salt and pepper to taste over moderate heat until combined well and heated through
19
Divide pasta mixture among 6 small plates and garnish with parsley
20
Divide pasta mixture among 6 small plates and garnish with parsley