Scrumptious and full of flavor, this pasta with peppers makes a terrific vegetarian pasta dish. The slowly cooked peppers mingle with the sweet red onion, the garlic and the savory Kalamata olives. Finish with balsamic vinegar, extra virgin olive and fresh basil. All BIG flavors!
Keyword: Pasta with peppers
1 ½ Tbsp Extra virgin olive oil, plus more to drizzle
7 oz (200 grams)pasta (rigatoni, penne, fusilli, spaghetti...)
Heat the olive oil in a large non-stick pan, then add the sliced peppers, season with fine salt and freshly ground pepper, cover with a lid and cook over medium heat for about 15 minutes. Stir frequently.
After 15 minutes stir in the the onion and cook for a further 10 minutes. Add a touch of water if needed.
When the onion and the peppers are done, add the olives, the balsamic vinegar and the garlic, give a good stir and cook for about 3 minutes. Taste and adjust the seasoning according to your likings, you might want to add an extra pinch of salt or more black pepper.
Meanwhile, bring a pot of salty water to the boil and cook your pasta until al dente, according to the package's directions. Keep in mind to reserve some of the starchy cooking water when you drain the pasta (about ½ cup should be fine).
Add the pasta to the pan along with a good drizzle of extra virgin olive oil and some of the pasta cooking water (add it gradually until needed). Addd the basil leaves and toss well until the pasta looks well coated and moist.
Divide the pasta with peppers into 4 bowls, garnish with a few extra basil leaves and serve with freshly grated parmesan cheese if you don't keep it vegan. Enjoy!
Parmesan cheese: this is a must in most Italian recipes, but Grana Padano cheese is similar in taste and style to Parmesan but it costs less, perfect for those on a budget
Storage: it keeps in the fridge in an airtight container for up to 3 days. Gently reheat in a non-stick pan with some olive oil over medium-low heat.Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving (the parmesan cheese and the final drizzle of olive oil are not included).