pasta

pasta peperonata

servings
4

method

This is a great pasta dish using rigatoni, which is quite robust. It makes a really nice lunchtime snack. The mascarpone or crème fraîche is a lovely addition, but you can leave it out if you prefer. It will give you a wonderful mottled sauce, but try it without first and see how you go.

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. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour. Add the onion and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar - it will sizzle away, so give everything a good toss. Then add one handful of the grated Parmesan and the mascarpone or crème fraîche if you are using it and turn the heat down to minimum while you cook the pasta.

Meanwhile put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water. Put the peppers, pasta and parsley leaves into a large warmed bowl. 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. Serve straight away sprinkled with the rest of the Parmesan.

• from Jamie's Dinners

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 garlic cloves, 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 crème Fraîche
• 455g/1lb rigatoni, penne or spaghetti

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tried this recipe or a similar one? share your tips...

1. by stephanie on Fri 25 Nov 2011 @ 16:00

Jamie keep doing what you are doing! Made this last night and added chicken and canned tuna. It was moist and flaky and amazing! TRY IT! Love the texture with the cheese!<br />

2. by Iva on Sun 06 Nov 2011 @ 17:29

Me and my boyfriend this this dish with chili instead and it was really good! the chili made it just a little spicey, i strongly recommend this dish!

3. by Bert on Sat 17 Sep 2011 @ 11:06

Thank you for very good lunch! I use mascarpone and Aceto Balsamico and it was very goooood. Bert from Czech Republick.

4. by Karen on Thu 16 Jun 2011 @ 07:14

Could someone tell me what exactly Creme Fraiche is and what I could use as a sustitute. Thanks, Regional Australia.

5. by Paul on Tue 07 Jun 2011 @ 21:00

My wife is in the kitchen cooking this now while I'm having to watch skysports better be worth it

6. by Jerry on Tue 31 May 2011 @ 00:22

Jamie...You're incredibly creative! I did this (with a little crème frâiche) tossed with Trader Joe's Lemon Pepper Pappardelle (wide noodles). A great and delicious comfort dinner with a simple arrugula salad.

7. by andy78 on Tue 14 Dec 2010 @ 20:32

Add Bacon! Mmmmmm...... :))

8. by lekriket on Thu 15 Apr 2010 @ 00:30

What a wonderful dish! Even my 13 y/o son loved it! I added the mascarpone to it and was thrilled with the flavor of it.

9. by rosa on Sat 03 Oct 2009 @ 22:47

Thanks for the recipe, have cooked it twice for friends for lunch and clean plates both times! Very tasty supper too for us veggies.

10. by Lucy and Stu on Tue 28 Jul 2009 @ 10:28

Hi Jamie, cooked this last night with my girlfriend and it went down a treat, added some chicken and it really worked with the dish.. Looking forward to trying out some more of your recipes!! In a bizzle..

11. by nicole on Wed 10 Jun 2009 @ 13:06

omg how brilliant , i love you jamie oliver :) this recipe is the best i have aver had but a bit hard to make babee x

12. by Bonnie, from Canada on Tue 19 May 2009 @ 02:19

Hi Jamie, I also tried this recipe from your cookbook and my husband and I love it. Very light and healthy with no rich sauces. And very easy to make. I think it is in the same book as the sticky toffee pudding.

13. by paigen barber on Mon 23 Mar 2009 @ 13:20

this recipe is great i love the taste i cant wait until i make it again

14. by Wayne on Thu 12 Mar 2009 @ 07:28

Jamie
We bought a full set of your cookware about two years ago and the teflon is starting to come off a few of them. The shop we brought them from is now gone and we dont know where to go to to get them replaced. The items have not been missed used or over used. infact the main two are ones that have only been used three times tops. we dont place them in the dish washer or do anything hard on them. What or who is the best to see ?

15. by Avi Davis on Tue 11 Nov 2008 @ 11:59

I cooked this dish last week for my wife and she went crazy over it and yet it was so simple to cook. The only problem is that she wants me to cook it again for her tonight!

16. by pasta man on Thu 16 Oct 2008 @ 09:38

hahahahahahahahaha RUBBISHNESSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS

17. by Stacey on Fri 26 Sep 2008 @ 12:17

I made this for the first time last night and it was superb, really fantastic and very simple, would reccomend to make it with mascarpone as it gives a really rich finish to it. Thanks J. Stacey in Fife

18. by Joc on Fri 26 Sep 2008 @ 01:20

Keep it up Jamie. It is your shows and books that got me into cooking 10 years ago and now I could probably have my own show... Your work makes the world a better place to eat in!

19. by Giel on Fri 19 Sep 2008 @ 18:01

my favorite dish, easy to make, gets never boring, great!

20. by Priya on Wed 16 Jul 2008 @ 14:51

Amazing Recipe

I don't think there's a need to goto expensive italian restaurants now ..
we get better taste , healthy cooking .. right in our kitchen.

Keep it up Jamie ..

21. by tom mendes on Tue 15 Jul 2008 @ 00:52

it looks like a caponata. it´s a fantastic dish and gets along with carmenere wine.
tom - brasil

22. by karen on Mon 14 Jul 2008 @ 08:10

I'm not a very good cook, so thought I'd try something simple. This dish was very easy to make and gave me the confidence to try to cook more dishes!! But more importantly it tasted amazing. I'll definitely cook this one again soon.
Great dish, keep 'em coming
Karen - Australia

23. by Rick (Canada) on Mon 14 Jul 2008 @ 00:30

What a wonderful simple little dish...little but with big flavour, love your show, nice and simple, thanks, your an inspiration and you make me wanna cook 24/7!!

24. by erika on Fri 20 Jun 2008 @ 15:34

It's well tasty and healthy! From now on, this will be my pasta dish instead of that dolmio tomato sauce and fatty cheese.

25. by marc on Thu 15 May 2008 @ 14:30

26. by caval on Wed 14 May 2008 @ 07:05

would this be okay to eat cold - it looks like it could

27. by tracey on Fri 04 Apr 2008 @ 21:42

this was fabulous, although being a new orleans native i instead used some creole seasoning (cayenne, salt, pepper, onion and garlic powders, dried thyme) and it was fabulous! the slow-cooked peppers were so nice and sweet and flavorful :) cheers.

28. by Hannah on Tue 25 Mar 2008 @ 18:41

i am 13 and this is the first meal i have made. it was great! many thanks

29. by j c on Thu 13 Mar 2008 @ 14:03

love your recipes.keep up the good work.

30. by Denim harris on Tue 19 Feb 2008 @ 09:09

i am going to give this a go it looks great.

31. by Deborah Carraro on Sat 02 Feb 2008 @ 00:12

Yum! You saved me again in the kitchen. This was just delicious!

32. by Ester West on Tue 29 Jan 2008 @ 10:46

Hi Jamie!

I'm watching everytime your program and I like your recipes. This recipe is a very healthy food and it is really very delicious. I already made this recipe and going to eat when I'm going home for lunch today. You have a great program and I love it. I recommended this recipe to my officemates. Thank you very much. From Sweden

33. by Ryan on Mon 28 Jan 2008 @ 17:45

I'm trying this tonight, and I'm going to add some sausages. It sounds awesome.

34. by Will on Sun 27 Jan 2008 @ 16:11

it is ace m8 luv ya recipes lol xx

35. by Vikki on Sun 27 Jan 2008 @ 16:10

WOW, its ace, i have never ever had a better meal than this, you rock Jamie xx

36. by mike on Sat 26 Jan 2008 @ 06:34

excellent, excellent pasta dish. amazing flavors going on...

37. by awan on Sun 20 Jan 2008 @ 10:29

hey! i really inspired by you cooking. thank you so much

38. by Linky on Fri 11 Jan 2008 @ 16:17

yummi ... Just finished cooking :) waiting for my mum and brother to come home and serve them dinner ...
I modified the recipe a bit( added Surimi ) and it turned out great . But I'll let my family be the judge of that.

Cheers from Dracula's land !

39. by Janice on Mon 07 Jan 2008 @ 05:15

Hi my son-in-law got your book for Christmas from my daughter, so I tried this recipe - delicious - and also tried the Blueberry French toast - love the simplicity of the recipes - aim to try more in the book. Thanks. Love your TV show.

40. by tartaruga on Wed 12 Dec 2007 @ 10:44

Ciao1 parliamo un pò italiano perchè il paitto mi ricorda molto la CIAMBOTTA.
lA PASTA è OTTIMA CON IL POMODORO TANTE VERDURE IL BASILICO, L'ORIGANO L'OLIO DI OLIVA I CAPPERI E NIENTE MASCARPONE MA PARMIGIANO REGGIANO DI PARMA!!

41. by fly you fools on Tue 04 Dec 2007 @ 13:56

yeah i read about that..

42. by Jinko Jabadin on Mon 19 Nov 2007 @ 20:06

Hello! We are doing a school project to improve our canteen food and we look to you for inspiration. We think its great how you helped Britain to improve thier food in canteens.

43. by Fods Flid on Mon 19 Nov 2007 @ 20:00

Hello! I am from Yugoslavia and this is very similar to our country famous dish! Keep up the good food!

44. by terry tonia mely on Mon 12 Nov 2007 @ 10:48

that recipes is very good!congratulations!can you sometimes cook at my home? becouse I haven't talent for cooking!bye bye

45. by 3 the best of an italian school Calamandrei on Mon 12 Nov 2007 @ 10:47

that recipes is very good!congratulations!can you sometimes cook at my home? becouse I haven't talent for cooking!bye bye

46. by Mattia on Mon 12 Nov 2007 @ 10:46

Of Neapolitan's school:

Hi Jemie we are studing Nutritional education in English by your web site !!!

bye!
Mattia.

W Napoli W GB

47. by 3bc of italian school on Mon 12 Nov 2007 @ 10:45

Hi Jamie! What wonderful site! Your recipes are very interesting, and easy to cook. Come and see us in Italy!!!!!!!!!!

P.s.: Come and eat pizza at Naples!!!!!!!!!!!!!
Best wishes Giusy and Carla, two crazy girls!!!!!!!!!!

48. by Rory Giusy Fefi on Mon 12 Nov 2007 @ 10:43

True italian cooking!
Wewould like you to come and cook for us at school!
Kiss Kiss From Italy

49. by Kao on Mon 12 Nov 2007 @ 05:22

this is really vegan friendly recipe!thanks jamie!

50. by Ben on Tue 06 Nov 2007 @ 15:32

This looks top jamie i love ur food recipes and books keep it up :D

51. by Angelyn on Tue 06 Nov 2007 @ 02:27

jamie, this is a simple ut very great recipe. it can be done by teenagers like me. I always watch your shows. It's a fab!

52. by Aaron on Mon 15 Oct 2007 @ 11:02

wow!looks good, cant wait to try it:D thanks jamie xx

53. by Nicolle_Spiers on Wed 10 Oct 2007 @ 15:14

I am so going to have this for my tea tonight and ill let yo know what i think!! from lookin whats gona be in it i am goin to enjoy this very much!! thanks xx

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