Spaghetti Peperonata

A lovely pasta that lets bell peppers shine

Here we are, the first recipe of Cook/Eat. It’s taken me more years than I’m willing to admit to discover what kind of food I like to cook and share with others. Food that’s easy, affordable and tasty - that’s what I’ll be sharing here…in addition to insights, food preparation tips and techniques, food product suggestions and whatever else I can come up with. My plan is to turn on a paywall May 1 for $5/month with the goal of building this into something bigger like a magazine or newsletter, with real people who love to Cook/Eat working in harmony together. I look forward to your support. I’ll have free posts occasionally if you’re not ready to or cannot commit right now. This newletter is going to be the heart and soul of what I love to do and I’m excited for what’s to come!

I recently wrapped up my longest ever production trip, living without a kitchen (except for when I’m on set) forces me to go out occasionally. Los Angeles can be a funny place when dining alone, it seems the dining scene is built more for those who are in groups. It makes sense, it is Hollywood after all. I had interesting meals at two really hip places that couldn’t wait to get me out the door, but I had several meals at Milo & Olive in Santa Monica, that were delicious. This pasta was something I ordered over and over again, because I’d never had anything like it. Although theirs is made with a house extruded spaghetti alla chittara, I find no need to fuss with making a semolina pasta from scratch at home, and you shouldn’t either!

Serves 4 people

Ingredients:

1 pound spaghetti

2 tablespoons of olive oil

1/2 yellow onion, sliced

1 garlic clove, smashed

2 bell peppers, sliced and deseeded

1 pint cherry tomatoes

basil leaves to taste

1 ball burrata cheese

1/4 cup pistachios, crushed

1 Tablespoon of Sherry Vinegar

Equipment:

sauté with lid for the sauce

pot wide enough for spaghetti

blender

Steps:

Fill that large pot with a gallon of water and bring it to a boil, in the meantime.

In the sauté over high heat, add the oil, onions, garlic and a pinch of salt. Sauté will for about 3 minutes then add the peppers and the cherry tomatoes. Poke each cherry tomato with the tip of a knife. Add 1/2 cup of water, mix well, cover, lower heat to medium and allow the high moisture environment to break down all the veg, about 7 minutes.

Salt the pasta water 1% salinity (it should taste like a well seasoned soup).

Add the pasta, keep the heat at full, give it a good stir, do not cover. Set a timer for one minute under what the box says.

Remove the lid from the peppers, turn off the heat and add a tablespoon of sherry vinegar. Add all the ingredients to the blender, (keep that sauté pan!) with the basil leaves. Cover and blend until smooth. Taste for salt, add if needed.

To the sauté pan add the peperonata purée. Add the pasta, mix well for 1-2 minutes.

Plate 4 servings, add fresh extra virgin olive oil, 1/4 of the burrata and 1/4 of the crushed nuts to each plate.

Enjoy!

Substitutions:

For those with nut allergies, skip them and add chopped green (Castlevetrano) olives as a topping.

If you don’t have Sherry vinegar, apple cider vinegar would be my next choice. If you only have plain white vinegar, add a teaspoon of sugar as well.