Pasta Peperonata Recipe

Name: Pasta Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers, deseeded and sliced; 2 yellow peppers, deseeded and sliced; Extra virgin olive oil; Sea salt and freshly ground black pepper; 2 red onions, peeled and finely sliced; 2 cloves of garlic, peeled and grated; 2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved; 2 tablespoons red wine vinegar or balsamic vinegar; 2 handfuls of grated Parmesan cheese; Optional: 2 heaped tablespoons mascarpone cheese or creme fraiche; 455g/1lb rigatoni, penne or spaghetti

Servings: persons

2 red peppers, deseeded and sliced
2 yellow peppers, deseeded and sliced
Extra virgin olive oil
Sea salt and freshly ground black pepper
2 red onions, peeled and finely sliced
2 cloves of garlic, peeled and grated
2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
2 tablespoons red wine vinegar or balsamic vinegar
2 handfuls of grated Parmesan cheese
Optional: 2 heaped tablespoons mascarpone cheese or creme fraiche
455g/1lb rigatoni, penne or spaghetti

1
Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper.
2
Place a lid on, and cook slowly for 15 minutes until softened.
3
Dont rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
4
Add the onion and cook for a further 20 minutes.
5
Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan.
6
Cook for about 3 minutes more.
7
Have a little taste, and season with a bit more salt and pepper.
8
Add the vinegar it will sizzle away, so give everything a good toss.
9
Then add one handful of the grated Parmesan and the mascarpone or creme fraiche if you are using it and turn the heat down to minimum while you cook the pasta.
10
Meanwhile put a large pot of salted water on to boil.
11
Add the pasta to the boiling water and cook according to the packet instructions.
12
When cooked, drain in a colander, reserving some of the cooking water.
13
Put the peppers, pasta and parsley leaves into a large warmed bowl.
14
Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely.
15
Serve straight away, sprinkled with the rest of the Parmesan.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 red peppers, deseeded and sliced, 2 yellow peppers, deseeded and sliced, Extra virgin olive oil, Sea salt and freshly ground black pepper, and more.

Yes, Pasta Peperonata falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Peperonata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions