Ingredients with Measurements:
- 1 pound of andrajoso pasta
- 2 red bell peppers, sliced
- 2 yellow bell peppers, sliced
- 1 onion, sliced
- 4 garlic cloves, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sautéing vegetables
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the andrajoso pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté for 3-4 minutes until softened.
3. Add the sliced bell peppers and minced garlic to the skillet. Sauté for 5-7 minutes until the peppers are tender.
4. Season the vegetables with salt and pepper to taste.
5. Add the cooked andrajoso pasta to the skillet with the vegetables. Toss everything together until the pasta is coated in the vegetable mixture.
6. Sprinkle the grated Parmesan cheese over the top of the pasta and vegetables.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 45g
Protein: 10g
Sodium: 300mg
Substitutions for ingredients:
- Any type of pasta can be used instead of andrajoso pasta.
- Any type of bell pepper can be used instead of red and yellow bell peppers.
- Grated Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Use roasted bell peppers instead of sautéed bell peppers.
- Add sliced cooked sausage or chicken to the pasta and vegetable mixture.
Tips and tricks:
- Be sure to cook the pasta al dente so that it doesn't become mushy when mixed with the vegetables.
- Use a good quality olive oil for the best flavor.
- Don't overcook the vegetables so that they retain their texture and flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in a skillet over medium heat until heated through.
Presentation ideas:
Serve the pasta and vegetable mixture in a large serving bowl or on individual plates.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add a splash of olive oil or pasta water to the skillet.
- If the vegetables are too watery, drain off any excess liquid before adding the pasta.
Food safety advice:
- Be sure to cook the pasta and vegetables to the appropriate temperature to ensure that they are safe to eat.
- Store leftovers in the refrigerator promptly.
Food history:
Andrajos is a traditional Spanish pasta dish that originated in the region of Andalusia.
Flavor profiles:
This dish is savory and slightly sweet from the bell peppers. The garlic adds a pungent flavor and the Parmesan cheese adds a salty and nutty flavor.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Spanish