Pasta alla Peperonata (sweet pepper sauce)

Name: Pasta alla Peperonata (sweet pepper sauce)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: 14 oz casarecce pasta; 2 red sweet peppers; 2 yellow sweet peppers; 2 orange sweet peppers; 2 cloves garlic; 2 Red Onions; 1 handful cherry tomatoes; 10 oz tomato passata; 1 bay leaf; 3-4 tablespoon extra virgin oilve oil; 1 tablespoon wine vinegar; salt; black pepper; Fresh basil or parsley; parmigiano reggiano

User Reviews

5.0

99 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4
Calories
568 kcal
Course
Main Course, Salad
Cuisine
Mediterranean, Italian

Pasta alla Peperonata (sweet pepper sauce)

Daisy Meyer

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The star of this seriously tasty casarecce pasta alla peperonata is a stewed sweet pepper sauce that’s very traditional in Southern Italy. Peperonata pasta is delicious served warm or cold and the sauce makes a delicious side for meat or fish!

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Ingredients

Servings

14 oz casarecce pasta
2 red sweet peppers (bell peppers/capsicums), sliced
2 yellow sweet peppers sliced
2 orange sweet peppers sliced
2 cloves garlic peeled
2 Red Onions preferably from Tropea. Peeled and sliced
1 handful cherry tomatoes cut in half
10 oz tomato passata I used Cirio or Mutti rustica
1 bay leaf
3-4 tablespoon extra virgin oilve oil
1 tablespoon wine vinegar
salt for pasta and to taste
black pepper to taste
Fresh basil or parsley optional, for garnish
parmigiano reggiano optional topping, or vegetarian parmesan

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Instructions

In a large frying pan or skillet, heat the extra virgin olive oil over medium heat. Add the sliced onions, whole garlic cloves, and peppers. Cook, stirring often, until the vegetables start to soften.
Stir in the tomato passata, halved cherry tomatoes, bay leaf, and wine vinegar. Season with salt. Reduce the heat to low-medium and simmer covered for 30-40 minutes, stirring occasionally. Remove the bay leaf after cooking.
While the sauce is simmering, bring a large pot of water to a boil then add salt. Allow the water to come to the boil again and cook the pasta until al dente, according to package instructions. Before draining, reserve a cup of the pasta cooking water.
Add the drained pasta directly to the sauce in the skillet. Mix well to coat the pasta evenly. If the sauce seems too thick, add a little reserved pasta cooking water to adjust the consistency.
Serve the pasta hot, garnished with freshly ground black pepper, chopped basil or parsley, and a generous sprinkling of grated cheese, if desired.

Notes

If you make a larger quantity you can save some peperonata to eat as a side dish or on bruschetta. You can also bake the pasta and sauce before serving. Before putting it in the oven, add some grated parmesan or grana on top (or mozzarella) (It’s very good).
You can use other pasta for this recipe. I would recommend other typical Southern Italian short pasta like penne, cavatelli, orecchiette or rigatoni.
This recipe can also be made with homemade casarecce.
To make this recipe gluten-free, simply use a gluten-free pasta brand. The pasta sauce is gluten-free, vegan and nut-free.

Nutrition Information

Show Details

Calories 568kcal (28%) Carbohydrates 99g (33%) Protein 17g (34%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 38mg (2%) Potassium 1058mg (30%) Fiber 9g (36%) Sugar 14g (28%) Vitamin A 4321IU (86%) Vitamin C 278mg (309%) Calcium 67mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 568 kcal

% Daily Value*

Calories	568kcal	28%
Carbohydrates	99g	33%
Protein	17g	34%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Sodium	38mg	2%
Potassium	1058mg	23%
Fiber	9g	36%
Sugar	14g	28%
Vitamin A	4321IU	86%
Vitamin C	278mg	309%
Calcium	67mg	7%
Iron	4mg	22%