Caramelised Sunset Pasta
Welcome to adjust the recipe so it suits your serving size! Also you can multiply all of the ingredients by 2 or your desired serving size in order to achieve a delicious taste for more pasta or less pasta!
Equipment
Ingredients
Ingredients
Black pepper
0 g
Salt
0 tsp
Finely Chopped Tomatoes
0.5 Cups
Yellow Bell Pepper
0.2 Cups
Red Bell Pepper
0.2 Cups
Tomato
0.2 Cups
Onion
0.25 Cups
Olive oil
0 ml
Instructions
Boil Pasta with Salted Water
Fill a large Dutch oven, or pot, with 4 cups of water and generously season with salt.
Dice the onions, bell peppers and tomatoes.
Dice the onions, bell peppers and tomatoes.
Caramelise the Onions
In a medium pan, add the onions with 1 tsp garlic powder and 1/2tbsp of brown sugar. When the onions are starting to let off a smell, add 1/3 cups pasta water. When the onions sizzle, stir and repeat adding 1/e cups pasta water until onions are fully browned. When browned, add it to a small bowl.
Sauté the Bell Peppers
Add both the bell peppers into the pan with a tsp of sugar. Stir until fully cooked (semi-transparent or slightly browned).
Sauté the tomatoes
Dice the tomatoes and add them into the pan, which should be quite hot - sizzling when tomatoes added. Sauté until tomatoes are soft in which case you can smash it with your spatula.
Add the caramelised onion, bell peppers and tomatoes into the same pan.
Stir the ingredients together until fully incorporated.
Add the finely chopped tomatoes to the pan
Add the finely chopped tomatoes into the same pan. The finely chopped tomatoes should be from a can, but, if not available in a can form, you can blend a tomato in a food processor until it has a pulpy texture.
Add the pasta with pasta water
Add the pasta with a bit of pasta water to the pan with the “caramelised sunset” sauce.
Serve and enjoy
Serve on slightly warmed plates and garnish with Parmesan cheese and parsley (fresh or dried)
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