Creamy and so full of mediterranean flavours this pasta peperonata is the star of the summer season. Fresh bell peppers, sweet onions, juicy tomatoes, capers and olives. Pasta peperonata is so simple and yet full of deliciousness.
2large(680 g) bell peppers (yellow and red)(seeded and cut into strips)
1 ⅔cups(400 g) plain tomato sauce
1 ⅓cups(150 g) white or golden onions(finely sliced)
½cup(100 g) black olives(whole and pitted)
1 ½tspdried oregano
4Tbsp(45 g) extra virgin olive oil
salt & pepper(to taste)
In a large sauté pan heat the olive oil over medium heat. Add peppers and sprinkle with a pinch of salt, then sauté for about 8-10 minutes.
Stir in onions and keep cooking until softened (about 4 minutes). Add garlic and cook until fragrant.
Cover with a lid, turn heat to the minimum and cook for 8-10 minutes or until peppers are al dente.
Turn the heat to medium high then pour tomate sauce, 1 cup of water, olives and capers. Season with oregano, salt and pepper.
Bring to simmer, low the heat and let it cook -stirring every now and then- until peppers are soft and the sauce has been reduced into a thick stew (30-40 minutes). *add one more cup of water if needed*
Turn off the heat and let it sit while you cook the pasta.
Fill a large pot with water and bring to a boil. Add salt and cook pasta al dente (check the package instructions).
Add basil, then pasta. Grate some parmigiano reggiano on top then give it a good mix until pasta is evenly coated with sauce.
Serve immediately sprinkling more grated parmigiano cheese.
Serving: 1grams | Calories: 530kcal
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