Spaghetti al Mezzogiorno

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 8/14/2020

Spaghetti for the middle of the day—this is a southern Italian classic.

Serves: 6 Save

Ingredients (9)

  • 8 ounce uncooked spaghetti, broken in half
  • 1/4 cup olive oil
  • 1 medium green bell pepper, cut into very thin strips
  • 1 medium red bell pepper, cut into very thin strips
  • 5 garlic cloves, minced
  • 1 (2-ounce) can anchovies, drained, optional
  • 1/4 cup chopped parsley
  • 1/2 cup fruity white wine (Muscat, Savignon Blanc or Chenin Blanc)
  • 4 tablespoon grated Romano or Parmesan cheese

Directions

  1. Cook pasta according to package directions. Drain and place in a pasta bowl.
  2. Heat olive oil in a large skillet over medium heat. Add bell peppers and cook until very tender, about 15 minutes. Add garlic and anchovies, if using, and cook 30 seconds. Add parsley and wine; remove from heat.
  3. Spoon 3/4 cup of sauce over pasta and toss to blend. Place remaining sauce in a bowl to pass at the table with cheese. Serves 6.

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