(Blog text copyright 2012 Art of Living, PrimaMedia,Inc/Maria Liberati)
Music is food for the heart & soul just as pasta is food for the stomach…
When I need a pick me up..food is great..but sometimes my ears become jealous of my stomach..so I need to give my ears something exquisite to satisfy..and beautiful music like this does the job
And so that your stomach does not become jealous of your ears..here is something yummy for an easy weekend lunch or dinner..you can even use leftover spaghetti..if you have some for this one….
Spaghetti Stuffed Peppers
(photo from www.yumsugar.com)
(excerpted from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)
1 lb of spaghetti
4 fresh red peppers
16 ounces canned tomatoes
2 garlic cloves-chopped
1 handful of fresh basil
¼ lb of fresh mozzarella- cut into small cubes
5 tblsps of freshly grated Parmigiana-Reggiano cheese
4 ounces of breadcrumbs
6 ounces of extra virgin olive oil
1 cup of broth- can be vegetable or meat
Salt and pepper to taste
In a large shallow pan place 3 tbsps of olive oil and chopped garlic. Add in tomatoes, ½ of fresh basil and pinch of salt.. Cook over low heat for 15 minutes, stirring every few minutes or until most of the juice has evaporated.
Begin to boil water and cook spaghetti till al dente. Drain spaghetti. Remove sauce from heat and add in spaghetti and freshly grated Parmigiana-Reggiano and toss.
Wash peppers cut them in half vertically and remove seeds. Drizzle about two tablespoons of the olive oil on shallow baking dish and place in peppers (cut side up). Fill with spaghetti mixture and top with some cubes of fresh mozzarella cheese. Ladle the broth over the tomatoes. Sprinkle peppers with breadcrumbs and remaining basil. Drizzle remaining olive oil over peppers (about 2 tblsps). Cover casserole with baking paper or aluminum foil and bake in oven preheated to 375 degrees for 15 minutes. Remove baking paper and cook for another 5 minutes. Place on broil for last minute to brown. Serve immediately
