If you’re looking for a colorful, flavorful, and easy-to-make dish, pepper pasta is the perfect choice. Tender red, yellow, and green bell peppers sautéed with a drizzle of extra virgin olive oil, garlic, and a pinch of chili create the ideal sauce for your favorite pasta.
Ingredients (serves 4)
- 320 g (11 oz) pasta (penne, fusilli, or spaghetti)
- 3 large bell peppers (red, yellow, or green)
- 2 garlic cloves
- 3 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- Fresh basil or parsley for garnish
- Grated Parmesan (optional)
Instructions
1. Prepare the peppers
Wash the bell peppers, remove the seeds and inner membranes, and cut them into thin strips.
2. Sauté the peppers
Heat the olive oil in a large pan and add the whole garlic cloves. Let them lightly brown, then add the bell peppers. Cook over medium heat for about 10–15 minutes, stirring occasionally, until they are tender but still slightly crisp. Season with salt and pepper.
3. Cook the pasta
Meanwhile, cook the pasta in plenty of salted water according to package instructions. Drain the pasta al dente, reserving a little pasta water.
4. Combine pasta and peppers
Add the pasta to the pan with the peppers and mix well. If needed, add a splash of reserved pasta water to make the sauce creamier.
5. Serve and garnish
Plate the pasta and finish with a sprinkle of Parmesan and a few fresh basil leaves.
