Spaghetti al Mezzogiorno

High Cotton Food Styling & Photography
  • Yield: 6 servings

"This pasta recipe comes from an old southern Italian classic from my mother. It is a simple peasant pasta to be eaten with a hearty, crusty bread. Growing up in my family, we had this pasta only on holidays. On Christmas Eve, it was served with one small can of anchovies. Traditionally, seven different fishes are presented on Christmas Eve, ensuring good luck, health, and harmony in the New Year."


8ounces uncooked spaghetti, broken in half
1/4cup olive oil
1medium green bell pepper, cut into very thin strips
1medium red bell pepper, cut into very thin strips
5 garlic cloves, minced
1 (2-ounce) can anchovies, drained, optional
1/4cup chopped parsley
1/2cup fruity white wine (Muscat, Savignon Blanc or Chenin Blanc)
4tablespoons grated Romano or Parmesan cheese


  1. Cook pasta according to package directions. Drain and place in a pasta bowl.
  2. Heat olive oil in a large skillet over medium heat. Add bell peppers and cook until very tender, about 15 minutes. Add garlic and anchovies, if using, and cook 30 seconds. Add parsley and wine; remove from heat.
  3. Spoon 3/4 cup of sauce over pasta and toss to blend. Place remaining sauce in a bowl to pass at the table with cheese. Serves 6.

Tip From Our Test Kitchen: For a thinner sauce, reserve ½ cup of the pasta cooking liquid to add to the sauce at the end of the cooking time. If you prefer, substitute chicken broth for the wine.

Recipe by Anthony Massaro, Monroeville, Pa.