Pasta peperonata
Background
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
- 1 Tbsp olive oil
- 1 large red pepper
- 1 large yellow pepper
- 1 red onion
- 1 garlic clove
- 1 handful of flat-leaf parsley
- 1 Tbsp capers
- 2 tsp clear honey
- 1 Tbsp red wine or balsamic vinegar
- 200g pasta (spaghetti, rigatoni or penne)
- grated vegetarian hard cheese or Parmesan ( optional)
- salt & pepper
Instructions
- 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.
Tips
- You can add a couple of Tbspful of Mascarpone to the pasta just before serving.
- Add some chilli flakes or chopped chilly to it if you like you food spicy!
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Pasta - Quick & Easy - Supper
- Cuisines: - Italian
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - High Fibre - Vegan - Vegetarian
- Skill Levels: - Easy
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