Steak Pizzaiola and Spaghetti Squash Cacio e Pepe
Lidia's Favorite Recipes.
1 red bell pepper, cored, seeded, and cut into 1-inch strips
1 yellow bell pepper, cored, seeded and cut into 1-inch strips
3 tablespoons extra-virgin olive oil
1¼ teaspoons kosher salt
½ teaspoon dried oregano
One 14-ounce can Italian plum tomatoes, preferably San Marzano
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot,
Pour in the tomatoes, and slosh out the can with ½ cup hot water, adding that to the skillet as well.
Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.