5 from 66 votes
Pasta alla Peperonata (sweet pepper sauce)
Pasta alla Peperonata combines casarecce pasta with a slow-simmered sauce of sweet red, yellow, and orange peppers, onions, cherry tomatoes, and tomato passata, enhanced by garlic, bay leaf, and wine vinegar. The result is a naturally colorful and flavorful vegetarian pasta dish where the sweet peppers provide a soft texture and fruity flavor, balanced by a touch of acidity and herbs. A sprinkle of fresh basil or parsley and optional Parmesan rounds out the meal.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
Calories:
568 kcal
Course:
Main Course, Salad
Cuisine:
Mediterranean, Italian
Ingredients
- 14 oz casarecce pasta
- 2 red sweet pepper bell peppers/capsicums), sliced
- 2 yellow sweet peppers sliced
- 2 orange sweet pepper sliced
- 2 cloves garlic peeled
- 2 red onions preferably from Tropea. Peeled and sliced
- 1 handful cherry tomato cut in half
- 10 oz tomato passata I used Cirio or Mutti rustica
- 1 bay leaf
- 3-4 tablespoon extra virgin olive oil
- 1 tablespoon wine vinegar
- salt for pasta and to taste
- black pepper to taste
- basil optional, for garnish, or parsley, fresh
- parmigiano reggiano optional topping, or vegetarian parmesan
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.
Cup of Yum
Notes
- Leftover peperonata can be saved as a side dish or used as a topping for bruschetta.
- The pasta and sauce can be baked before serving by adding grated Parmesan or mozzarella on top.
- Different short pasta shapes such as penne, cavatelli, orecchiette, or rigatoni can be used.
- Gluten-free pasta brands work well to make the dish gluten-free; the sauce itself is naturally gluten-free, vegan, and nut-free.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 568
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.