Pasta peperonata
This version of the classic Italian pasta peperonata is easy to make, and it’s absolutely delicious. A perfect meal on meat-free days or for vegetarians & vegans. Serve it with wholemeal or gluten-free pasta and you’ll get a particularly healthy pasta dish! Add some chilli flakes or chopped chilli if you like you food spicy!
Ingredients
Method
- Slice the peppers into thin strips. Finely slice the onion, chop the garlic and the parsley stalks. Drain the capers.
- Heat the oil in a lidded frying pan .Add the peppers and onion, season with salt, then cover and cook over a low heat for 15 minutes. Add the garlic, parsley stalks and capers and cook for a further 5 minutes or so, until the vegetables are soft.
- Chop the parsley leaves.
- Add the honey, vinegar and parsley leaves to the pan. Stir well, put on the lid and cook for another minute. Turn off the heat.
- Meanwhile, cook the pasta following the instructions on packaging.
- Drain it and toss it with the peperonata, then serve with some grated cheese and freshly ground pepper, if you like.