Every time we make our way to Gastronomica, we have to try this unusual combination of charcoal and spaghetti. Infant they do a lot of black and charcoal-themed eats and we must say, they are absolutely intriguing. This Gastronomica Activated Charcoal Spaghetti recipe comes straight from the kitchen and bar for our beloved Eattreaters.
So are you ready to roll?
1 package spaghetti
2 tablespoons olive or vegetable oil
2 bellpeppers, sliced (1/4 cup)
1 medium onion, diced (1/2 cup)
2 medium zucchini, cut into 1/2-inch slices (4 cups)
2 garlic cloves, finely chopped
3 medium tomatoes, cut into 1-inch pieces
½ cup frozen green peas, thawed
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
½ teaspoon salt
¼ teaspoon pepper
2/3 cup grated Parmesan cheese
¼ cup Charcoal liquid
Cook and drain spaghetti as directed on package.
While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook bellpeppers, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
Stir in remaining ingredients except cheese; cook until hot.
Serve vegetable mixture over spaghetti. Sprinkle with cheese.