Incredibly tasty and unique dish -- and not too hard aside from peeling the peppers. Found BelGioso brand Burrata at the local Whole Foods and it is definitely worth your time to find it if possible -- it's creamy and divine, like a cross between homemade ricotta and fresh mozzarella. Accidentally served double the cheese portion because I didn't realize it was an 8 oz. ball but that just made it more heavenly. Would be less decadent but still great with the regular cheese dose too. Make sure you get your peppers nice and blackened to make peeling them easier and enhance flavor. I also always salt my pasta water regardless of what CL says -- otherwise the pasta tastes bland. Used 2 1/4 t. for 3 q. water. Served with a salad of spinach, kale, arugula, and cilantro.
Linguine with Sweet Pepper Sauce
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Total: 33 Minutes
- Calories: 412
- Fat: 14.2g
- Saturated fat: 5.3g
- Monounsaturated fat: 6.9g
- Polyunsaturated fat: 0.9g
- Protein: 14g
- Carbohydrate: 55g
- Fiber: 6g
- Cholesterol: 20mg
- Iron: 3mg
- Sodium: 442mg
- Calcium: 187mg
- 8 ounces uncooked linguine
- 1 pound red bell peppers, halved and seeded
- 1 pound yellow bell peppers, halved and seeded
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup small basil leaves
- 1 (4-ounce) ball Burrata cheese
- 1. Preheat broiler to high.
- 2. Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
- 3. While pasta cooks, place bell peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap peppers in foil. Let stand 10 minutes; peel. Set aside half of 1 of each color bell pepper. Puree remaining peppers in a food processor.
- 4. Heat a large skillet over medium-low heat. Add oil to pan; swirl. Add garlic; cook 2 minutes or until fragrant and soft, stirring occasionally. Add reserved 1/4 cup cooking liquid, pureed bell pepper, salt, and black pepper; stir with a whisk. Simmer 5 minutes or until thickened. Add pasta; cook 1 minute, tossing to combine.
- 5. Thinly slice reserved bell pepper. Place about 1 cup pasta mixture in each of 4 bowls; top each serving with sliced bell peppers, 1 tablespoon basil, and 1 ounce cheese. Serve immediately.
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