A one-pot winner! After the peppers and onion are sautéed until tender, the linguine is cooked right in the same skillet for ultimate ease (and minimal dishes). Plenty of bright, zesty add-ins take this weeknight pasta to the next level.
- 4 tbsp.
large peppers (red and yellow; halved and sliced crosswise)
red onion (sliced)
- 1/2 tsp.
red pepper flakes
- Kosher salt
large cloves garlic (finely chopped)
- 1 1/2 tsp.
fennel seeds (crushed)
- 2 tbsp.
- 12 oz.
- 1 tsp.
lemon zest (plus more for serving), plus 1 tbsp. lemon juice
- 1 tbsp.
capers (roughly chopped)
- 3 oz.
Romano (grated), plus more for serving
- Freshly cracked black pepper, for serving
Chopped parsley, for serving Chopped parsley, for serving
Heat 1 tablespoon oil in huge skillet on medium. Add peppers, onion, red pepper chips, and 1/4 teaspoon salt and cook, throwing every so often, until simply delicate, around 6 minutes; move to bowl. Add staying 3 tablespoons oil to skillet alongside garlic and fennel seeds and cook, mixing, 1 moment. Mix in tomato glue and cook 1 moment.
Add linguine, 4 1/2 cups water, lemon zing, and 1/4 teaspoon salt and stew, blending frequently, 10 minutes. Overlap in tricks and keep cooking, mixing frequently, until pasta is simply delicate, 3 to 5 minutes more.
Throw with lemon juice and Romano until cheddar is liquefied and a thick sauce is made, then overlap in pepper-onion combination and serve finished off with broke pepper, hacked parsley, and extra lemon zing and Romano whenever wanted.