Prepare the spaghetti according to the package instructions for al dente pasta. Strain pasta and set aside.
1 lb. spaghetti
Preparing the Vegetables:
While the spaghetti is cooking, in a large pot or skillet add the extra virgin olive oil and bring to a high heat.
¼ cup extra virgin olive oil
Next, add the garlic and sauté until golden, about 1-2 minutes, mixing occasionally.
6 cloves garlic
Next, add in the bell peppers, sweet onions, diced tomatoes, salt, and pepper to the skillet.
2 green bell peppers, 2 red bell peppers, 2 sweet onions, ½ tsp. salt, ¼ tsp. black pepper, 15 oz. can diced tomatoes
Sauté until the vegetables are tender, about 5-7 minutes, mixing occasionally
Bringing it all Together:
Add the spaghetti and grated cheese to the vegetables and mix well. Cook for 2-3 minutes, or until the spaghetti reaches your desired temperature.
½ cup Romano cheese
To Serve:
Place the pasta into a large serving bowl and sprinkle with more grated cheese if desired.
Notes
Invent Your Recipe:I have made this spaghetti with peppers and onions recipe many times and with many different types of pasta. I have used penne, rigatoni, farfalle, and rotini to just name a few. But my favorite is spaghetti. There is just something about how twirling the spaghetti around your fork helps to capture the peppers and onions perfectly into each savory bite.Sometimes when I am looking for something a bit more substantial to eat I will add some grilled chicken strips to this dish. I have also added shrimp and scallops before, so the are many possibilities for changing this recipe to make the dish you will enjoy the most.