Spaghetti with paprika-peanut sauce

Name: Spaghetti with paprika-peanut sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp Oil; 3 Onions; 3 large red bell pepper; 100 g dried tomatoes; 50 g Arugula; 50 g Parmesan (piece); 400 g Spelt spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp Turmeric; 3 TABLESPOONS Peanut cream; 2-3 TEASPOONS Harissa (Arabic spice paste)

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

The peppers for the pasta are roasted in the oven before they are finely pureed to make the sauce. Refined with peanut cream's super delicious!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp Oil
3 Onions
3 large red bell pepper
100 g dried tomatoes
50 g Arugula
50 g Parmesan (piece)
400 g Spelt spaghetti
7-10 Tbsp Salt
7-10 Tbsp Turmeric
3 TABLESPOONS Peanut cream
2-3 TEASPOONS Harissa (Arabic spice paste)

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Coat a baking tray with some oil. Peel onions and cut into large pieces. Clean and wash the peppers and cut them into large pieces. Spread the onions and peppers on the baking tray and bake in a hot oven for 35-45 minutes. In the meantime soak the tomatoes in 1⁄4 l warm water.
2
Sort the arugula, wash and drain. Grate cheese finely. Cook pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to package instructions.
3
Take the peppers and onions out of the oven and put them in a high container. Add tomatoes and about 100 ml soaking water. Add peanut cream and harissa and puree everything finely with a hand blender. Season to taste with salt and 1 tsp. turmeric.
4
Drain the pasta, put it back into the pot and mix with the sauce. Heat everything carefully. Arrange and sprinkle with rocket salad and parmesan.