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Pasta with Peperonata

Pasta with Peperonata

This is a colorful dish using red and yellow peppers, cooked as a Peperonata

Servings 4


  • 2 Large Red Bell Peppers
  • 2 Large Yellow Bell Peppers
  • 3 Large Red Onions or Sweet Yellow Onions
  • 4 Cloves Garlic
  • 3 Tbls Extra Virgin Olive Oil
  • Fresh Basil
  • 1 lb Fusili Pasta
  • Sea Salt and Fresh ground pepper to taste
  • 2 Cups Tomato Sauce
  • Parmesan Cheese to taste


  1. Peel and Smash the garlic add to a pan large enough to hold the peppers with oil, saute until garlic turns a light golden brow

  2. Peel and Cut the onions in quarters, then thinly slice add to the oil and garlic,  on a low heat, saute until the onions start to soften, about 10 minutes

  3. While onions are cooking, core and seed the peppers, cut them in half and lay them flat on top of each other, cut into uniform strips, then cut in half

  4. Add the peppers and tomato sauce to the onions, salt and pepper to taste, cover and cook about 15 minutes, stirring occasionally uncover and cook for another 15 minutes until peppers soften and sauce thickens, adjust salt and pepper

  5. You can serve the Peperonata as a side dish hot or at room temperature, or as a sauce for pasta

  6. In a pasta pot, bring water to boil, add sea salt, then add the pasta, cook 1 minute less than the instructions on the package for al dente

  7. Using 1/2 of the peperonata from the above recipe, in a wok style skillet, on a lively heat add the cooked pasta to the mixture, finish off the pasta for it's last minute of cooking with the peppers, if mixture is dry, add water from the pasta pot, add parmesan cheese and sprinkle with chopped basil then serve

    Pasta with Peperonata