Skillet Pepper Pasta

Name: Skillet Pepper Pasta
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 tbsp. oil, divided; 2 large peppers (red and yellow; halved and sliced crosswise); 1 red onion (sliced); 1/2 tsp. red pepper flakes; Kosher salt; 2 large cloves garlic (finely chopped); 1 1/2 tsp. fennel seeds (crushed); 2 tbsp. tomato paste; 12 oz. linguine; 1 tsp. lemon zest (plus more for serving), plus 1 tbsp. lemon juice; 1 tbsp. capers (roughly chopped); 3 oz. Romano (grated), plus more for serving; Freshly cracked black pepper, for serving Chopped parsley, for serving; Chopped parsley, for serving

If you've got peppers and onions, you can make this pasta with items from your pantry.

By Kate MerkerPublished: Dec 14, 2022

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plate of linguine with red sauce and vegetables

Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

564

A one-pot winner! After the peppers and onion are sautéed until tender, the linguine is cooked right in the same skillet for ultimate ease (and minimal dishes). Plenty of bright, zesty add-ins take this weeknight pasta to the next level.

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Ingredients

4 Tbsp. oil, divided
2 large peppers (red and yellow; halved and sliced crosswise)
1 red onion (sliced)
1/2 tsp. red pepper flakes
Kosher salt
2 large cloves garlic (finely chopped)
1 1/2 tsp. fennel seeds (crushed)
2 Tbsp. tomato paste
12 oz. linguine
1 tsp. lemon zest (plus more for serving), plus 1 tbsp. lemon juice
1 Tbsp. capers (roughly chopped)
3 oz. Romano (grated), plus more for serving
Freshly cracked black pepper, for serving Chopped parsley, for serving
Chopped parsley, for serving

Directions

1. Step 1Heat 1 tablespoon oil in large skillet on medium. Add peppers, onion, red pepper flakes, and 1/4 teaspoon salt and cook, tossing occasionally, until just tender, about 6 minutes; transfer to bowl. Add remaining 3 tablespoons oil to skillet along with garlic and fennel seeds and cook, stirring, 1 minute. Stir in tomato paste and cook 1 minute.
2. Step 2Add linguine, 4 1/2 cups water, lemon zest, and 1/4 teaspoon salt and simmer, stirring often, 10 minutes. Fold in capers and continue cooking, stirring often, until pasta is just tender, 3 to 5 minutes more.
3. Step 3Toss with lemon juice and Romano until cheese is melted and a thick sauce is created, then fold in pepper-onion mixture and serve topped with cracked pepper, chopped parsley, and additional lemon zest and Romano if desired.

NUTRITIONAL INFORMATION (per serving): About 564 calories, 22 g fat (6 g saturated), 20 g protein, 646 mg sodium, 73 g carb, 6 g fiber

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