Pantry Pasta with Amore's Italian Products
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup grated Manchego or Parmesan cheese, plus more for serving
- 10 oz spaghetti
- 3 tablespoons Amore tomato paste
- 1 (6 oz) packet Amore grilled peppers
- 1 red bell pepper, thinly sliced
- 2 shallots, finely chopped
- 1 tablespoon Amore garlic paste
- 1 heaped tablespoon Amore sun-dried tomato pesto
- 1/2 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1 pinch crushed red pepper flakes
- 1/2 cup veggie broth or water (optional)
- 1/2 cup whole milk, heavy cream, or plant milk
- 1 tablespoon butter (for extra richness)
- 1/2 cup fresh herbs
Preparation
In a food processor, combine the grilled peppers and sun-dried tomato pesto. Puree until smooth. Season with salt and pepper.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta.
In a skillet over high heat, add 2 tablespoons of olive oil. Once the oil shimmers, add the sliced red bell pepper, shallots, garlic, fennel seeds, 1 teaspoon of oregano, and a pinch of red pepper flakes. Cook until the shallots begin to caramelize, about 5 minutes.
Reduce the heat to low. Add the tomato paste and cook for 2 minutes. Stir in the roasted red pepper puree, 1 cup of pasta cooking water, milk, and butter. Simmer for 15-30 minutes or until the sauce thickens slightly. Taste and adjust the seasonings as needed.
Add the cooked pasta and fresh herbs, tossing to combine. If needed, thin the sauce with additional pasta cooking water.
Divide the pasta among plates and top with grated cheese. Enjoy!