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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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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
  • 200 g pasta spaghetti, rigatoni or penne
  • grated vegetarian hard cheese or Parmesan optional
  • salt & pepper

Method
 

  1. Slice the peppers into thin strips. Finely slice the onion, chop the garlic and the parsley stalks. Drain the capers.
  2. 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.
  3. Chop the parsley leaves.
  4. 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.
  5. Meanwhile, cook the pasta following the instructions on packaging.
  6. Drain it and toss it with the peperonata, then serve with some grated cheese and freshly ground pepper, if you like.