Skillet Pepper Pasta

• porties: 4 servings
• totale tijd: 25 minutes

Ingrediënten

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

Instructies

Heat 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.

Add 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.

Toss 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.