3 Pepper and Onion Spaghetti using Filippo Berio Olive Oil

3 Pepper & Onion Spaghetti

So, this is what it is supposed to look like when it's finished.  It is SO tasty and wonderful and is the perfect dish to serve when you need to make something quick but delicious when company is coming over!

Ingredients

• Salt
• 1 pound spaghetti
• 3 tablespoons Filippo Berio extra-virgin olive oil
• 1 1/2 teaspoons fennel seeds, 1/2 palmful
• 1 large red bell pepper, quartered lengthwise, seeded, and thinly sliced
• 2 Cubanelle peppers, halved lengthwise, seeded, and thinly sliced
• 1 red chile pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper flakes
• 1 large onion or red onion, quartered lengthwise and thinly sliced
• 3 to 4 garlic cloves, chopped
• Freshly ground black pepper
• 1/2 cup dry white wine
• 1/2 cup chicken or vegetable stock
• 1 (28-ounce) can crushed Italian tomatoes
• 2 tablespoons butter, cut into small pieces
• Grated Parmigiano-Reggiano
• 1/2 cup fresh basil leaves, shredded or torn

Directions

Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.

Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.

Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

(Onions being sauted in Filippo Berio Extra Virgin Olive Oil)