Spaghetti San Gennaro Recipe Guide
Spaghetti San Gennaro
Equipment
- Equipment Needed
- Large pot
- Medium saucepan
- Blender or food processor
- Wooden spoon
- Knife and cutting board
- Strainer
- Tongs
Ingredients
- Ingredients
- For the Sauce:
- 3 medium red bell peppers roasted and peeled
- 4 anchovy fillets in oil finely chopped
- 3 garlic cloves minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chili flakes optional
- 1 cup cherry tomatoes halved
- Salt and black pepper to taste
- 1/4 cup fresh basil leaves torn
- For the Pasta:
- 400 g 14 oz spaghetti
- Salt for boiling water
Instructions
- Method
- Step 1: Roast the Bell Peppers
- Preheat your oven to 400°F (200°C).
- Place the bell peppers on a baking tray and roast them for 20 minutes, turning halfway through, until the skin is charred and blistered.
- Transfer the roasted peppers to a bowl and cover with a plate or plastic wrap for 10 minutes. This helps loosen the skin.
- Peel the peppers, remove the seeds, and chop them coarsely.
- Step 2: Prepare the Sauce
- Heat the olive oil in a medium saucepan over medium heat.
- Add the minced garlic and anchovy fillets, stirring until the anchovies dissolve into the oil (about 1-2 minutes).
- Toss in the cherry tomatoes and chili flakes, cooking until the tomatoes soften and release their juices.
- Blend the roasted peppers until smooth in a blender or food processor. Pour the purée into the saucepan.
- Season with salt and black pepper, then simmer on low heat for 10 minutes. Add torn basil leaves right before turning off the heat.
- Step 3: Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Step 4: Combine and Serve
- Add the drained spaghetti to the saucepan with the roasted pepper sauce.
- Toss the pasta gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Serve hot, garnished with additional basil leaves and a drizzle of olive oil.
- Variations, Tips, and Substitutions
- Variations:
- Add cooked shrimp or sautéed chicken strips for extra protein.
- Sprinkle grated Parmesan or Pecorino Romano for a cheesy finish.
- Tips:
- Use jarred roasted peppers to save time.
- Toss the spaghetti with the sauce immediately to prevent it from sticking together.
- Substitutions:
- Replace anchovies with capers for a vegetarian-friendly option.
- Use gluten-free spaghetti for a gluten-free version.
Spaghetti San Gennaro is a vibrant and flavorful Italian dish hailing from the heart of Naples. This recipe is inspired by the city’s patron saint, San Gennaro, and its celebration of bold Mediterranean flavors. From my own personal experience, this dish combines the sweetness of roasted bell peppers with the salty punch of anchovies and the freshness of basil, making it a standout in any Italian cuisine repertoire. Let me show you how I make this delightful dish step by step.
Notes on What to Expect When Making Spaghetti San Gennaro
- Aromatic Kitchen: The combination of roasting bell peppers, sautéing garlic, and dissolving anchovies in olive oil creates an incredible aroma that will fill your kitchen with Mediterranean vibes.
- Hands-On Roasting: Roasting the bell peppers is a simple but rewarding step. As the skins char and blister, you’ll see how easily they peel away after steaming. This step adds a deep, smoky flavor to the dish.
- Silky Smooth Sauce: Blending the roasted peppers into a purée gives you a silky base for the sauce. When simmered with the cherry tomatoes and anchovies, the sauce thickens slightly, creating a luscious coating for the pasta.
- Perfectly Balanced Flavor: The dish achieves a harmonious balance—sweetness from the roasted peppers and cherry tomatoes, a salty umami punch from the anchovies, and a hint of spice from the chili flakes (if used).
- Vibrant Appearance: Expect a stunning plate of pasta with a bright reddish-orange sauce accented by flecks of fresh basil. It’s as pleasing to the eyes as it is to the palate.
- Quick Assembly: Once the sauce is ready, tossing the spaghetti with it is quick and easy. The reserved pasta water works like magic to create a restaurant-quality finish, helping the sauce cling beautifully to the spaghetti strands.
- A Crowd-Pleaser: Whether you’re serving it for a family meal or a dinner party, Spaghetti San Gennaro is a comforting yet elegant dish that always impresses.
Enjoy the process, it’s as delightful as the result. 😊
Recipe Overview
- Cuisine: Italian
- Course: Main Dish
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Time to Stand: 5 minutes
- Total Time: 45 minutes
- Ease of Cooking: Easy
- Servings: 4
- Calories: ~450 kcal per serving
- Cost of Ingredients: Moderate
Ingredients
- For the Sauce:
- 3 medium red bell peppers, roasted and peeled
- 4 anchovy fillets in oil, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chili flakes (optional)
- 1 cup cherry tomatoes, halved
- Salt and black pepper to taste
- 1/4 cup fresh basil leaves, torn
- For the Pasta:
- 400g (14 oz) spaghetti
- Salt for boiling water
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Spaghetti San Gennaro now.
Equipment Needed
- Large pot
- Medium saucepan
- Blender or food processor
- Wooden spoon
- Knife and cutting board
- Strainer
- Tongs
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Spaghetti San Gennaro now.
Method
Step 1: Roast the Bell Peppers
- Preheat your oven to 400°F (200°C).
- Place the bell peppers on a baking tray and roast them for 20 minutes, turning halfway through, until the skin is charred and blistered.
- Transfer the roasted peppers to a bowl and cover with a plate or plastic wrap for 10 minutes. This helps loosen the skin.
- Peel the peppers, remove the seeds, and chop them coarsely.
Step 2: Prepare the Sauce
- Heat the olive oil in a medium saucepan over medium heat.
- Add the minced garlic and anchovy fillets, stirring until the anchovies dissolve into the oil (about 1-2 minutes).
- Toss in the cherry tomatoes and chili flakes, cooking until the tomatoes soften and release their juices.
- Blend the roasted peppers until smooth in a blender or food processor. Pour the purée into the saucepan.
- Season with salt and black pepper, then simmer on low heat for 10 minutes. Add torn basil leaves right before turning off the heat.
Step 3: Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Step 4: Combine and Serve
- Add the drained spaghetti to the saucepan with the roasted pepper sauce.
- Toss the pasta gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Serve hot, garnished with additional basil leaves and a drizzle of olive oil.
Variations, Tips, and Substitutions
- Variations:
- Add cooked shrimp or sautéed chicken strips for extra protein.
- Sprinkle grated Parmesan or Pecorino Romano for a cheesy finish.
- Tips:
- Use jarred roasted peppers to save time.
- Toss the spaghetti with the sauce immediately to prevent it from sticking together.
- Substitutions:
- Replace anchovies with capers for a vegetarian-friendly option.
- Use gluten-free spaghetti for a gluten-free version.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Spaghetti San Gennaro now.
Notes on What to Expect
Expect a dish that’s vibrant, slightly smoky from the roasted peppers, and beautifully balanced with the umami of anchovies and the freshness of basil. The spaghetti will be coated in a luscious sauce that clings to every strand, making every bite packed with flavor.
Nutritional Information Per Serving
- Calories: ~450 kcal
- Protein: 12g
- Fat: 14g
- Carbohydrates: 65g
- Fiber: 6g
Closing
I hope this guide has made making Spaghetti San Gennaro seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please, leave your honest comment. 😊
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
