Whole Grain Spaghetti With Pecorino Prosciutto And Pepper Fall Recipes

Steps:

• In a large pot bring salted water to a boil. Add spaghetti and cook for about 8 to 10 mins, until firm to the bite or according to package directions.In a non-stick skillet saute garlic in olive oil for a few moments. Add julienned green and yellow bell peppers. Add some broth, cover and cook 5 to 7 minutes or until peppers are really tender.
• Add tomatoes and saute just to heat gently. Add capers and anchovies and remove from heat; taste for seasoning.
• When spaghetti is done, drain. Portion out, toss with peppers, and garnish with chopped parsley.

Steps:

• Directions Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat. Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients. Garnish with the remaining pecorino, parsley, and basil.