Pasta peperonata

pasta peperonata

Serves 4

  • 2 red peppers, deseeded and sliced

  • 2 yellow peppers, deseeded and sliced

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper

  • 2 red onions, peeled and finely sliced

  • 2 cloves garlic, peeled and grated

  • 2 handfuls fresh flat-leaf parsley, leaves finely chopped, stalks reserved

  • 2 tablespoons red wine vinegar or balsamic vinegar

  • 2 handfuls Parmesan cheese, grated

  • 2 heaped tablespoons mascarpone cheese or crème fraîche, optional

  • 455 g rigatoni, penne or spaghetti

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.

Nutritional Information

Pasta peperonata

With red and yellow peppers

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0 foodies cooked this
Chunky rigatoni pasta is great for catching the lovely flavours of the peppers and mascarpone
Serves 4
1h
Super easy
Print this recipe
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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 604
    30%
  • Carbs 92.0g
    35%
  • Sugar 16.4 g 18%
  • Fat 14.0g 20%
  • Saturates 4.2g 21%
  • Protein 23.4g 52%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 2 red peppers, deseeded and sliced

  • 2 yellow peppers, deseeded and sliced

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper

  • 2 red onions, peeled and finely sliced

  • 2 cloves garlic, peeled and grated

  • 2 handfuls fresh flat-leaf parsley, leaves finely chopped, stalks reserved

  • 2 tablespoons red wine vinegar or balsamic vinegar

  • 2 handfuls Parmesan cheese, grated

  • 2 heaped tablespoons mascarpone cheese or crème fraîche, optional

  • 455 g rigatoni, penne or spaghetti