Name: Pasta Con Peperonata
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 455 grams penne pasta; 3 -4 bell peppers, seeds removed and sliced or diced; 2 red onions, peeled and finely sliced or diced; 1 1/2 cup pureed tomatoes (can use canned Italian tomatoes); 2 garlic cloves, peeled and grated; ¼ cup finely grated Parmesan cheese, plus extra for topping; 2 heaping teaspoons crème fraîche (can substitute sour cream or cream cheese); 2 tablespoons red wine vinegar; 2 tablespoons extra virgin olive oil, plus more for drizzling; 2 fistfuls of fresh flat-leaf parsley, leaves picked and finely chopped, stalks reserved; Sea salt and freshly ground black pepper to taste

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Pasta con Peperonata ( also commonly referred to as Pasta alla Peperonata) is an easy to make Italian dish. This Pasta peperonata recipe combines tomatoes with sweet bell peppers with aromatic herbs and rich cheeses, resulting in a hearty and flavorful meal.

I make this dish quite light on the peppers, but it is flexible and can be made with an abundance of them if you so desire.

pasta con peperonata on a plate

About Peperonata

Like most Italian cooking, Pasta con Peperonata uses fresh, local ingredients to create a simple yet flavorful dish. Peperonata is a stew of slow-cooked bell peppers, onions, and tomatoes, and it is often enjoyed on its own or as an accompaniment to meats and bread. Herer, it is combined with pasta as a main course..

Key Ingredients

Bell Peppers: The star of the dish, bell peppers, are native to Central and South America but have been integral to Mediterranean cuisine since they were brought to Europe in the 15th century. Rich in vitamins C and A, bell peppers add sweetness and a slight bitterness to the dish, enhanced by slow cooking. You can use any color of bell peppers. I use red, but yellow is also popular.

I tend to go very light on the peppers and finely dice them for a more coherent sauce. You can use more is so desired, and can use thick strips if desired. Some recipes use a lot of peppers and little tomato.

Pureed Tomatoes: The easiest way to get pureed tomatoes is to simply use a canned version, but you can also lightly cook fresh tomatoes and puree them. I like to buy whole Italian canned tomatoes and then toss them in a blender.

Red Onions: Red onions, with their mild and sweet flavor, complement the bell peppers and add depth to the sauce.

Parsley: This herb, used both for its flavor and garnish, brings a fresh, slightly peppery balance to the richer flavors of the dish.

Crème Fraîche and Parmesan Cheese: The addition of crème fraîche introduces a creamy texture and slightly tangy taste, while Parmesan cheese offers a nutty and salty element, essential for rounding out the sauce. You can substitute either sour cream or creme cheese for the Crème Fraîche if desired.

Olive Oil and Red Wine Vinegar: Extra virgin olive oil is a staple in Italian cooking, used both for cooking and finishing dishes. Red wine vinegar provides a subtle acidity that brightens the overall flavors.

Pasta: You can use any type of pasta for this recipe. I personally like to use penne.

pasta alla peperonata on a white plate

Serving Suggestions and More Italian Dishes

Pasta con Peperonata can be served as a main course, accompanied by a crisp green salad and crusty bread to complement its rich flavors. For a protein boost, consider adding grilled chicken or shrimp. I like to serve it with crisp artesian flatbread.

For another easy to make pasta dishes, try this sundried tomato pasta. Sundried tomatoes add so much flavor to pasta dishes. In fact you could also try adding them to recipe given here for Peronata. The mix of sundried tomatoes with the peppers would add even more depth to the dish.

For dessert, give panna cotta with blackberries a try!

Pasta Con Peperonata

Yield: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Pasta con Peperonata is a simple but flavorful Italian dish made with tomatoes and bell peppers.

Ingredients

455 grams penne pasta
3 -4 bell peppers, seeds removed and sliced or diced
2 red onions, peeled and finely sliced or diced
1 1/2 cup pureed tomatoes (can use canned Italian tomatoes)
2 garlic cloves, peeled and grated
¼ cup finely grated Parmesan cheese, plus extra for topping
2 heaping teaspoons crème fraîche (can substitute sour cream or cream cheese)
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil, plus more for drizzling
2 fistfuls of fresh flat-leaf parsley, leaves picked and finely chopped, stalks reserved
Sea salt and freshly ground black pepper to taste

Instructions

Cook the Peppers: In a large skillet, heat a splash of olive oil over medium heat. Add the sliced bell peppers and a pinch of sea salt, sauté briefly, then cover and cook for 12-15 minutes until softened.
Add Aromatics and Tomatoes: Stir in the sliced onions and tomatoes, continue to cook, uncovered, for about 20 minutes, stirring occasionally. Add the garlic and reserved parsley stalks, cooking for a few more minutes until fragrant.
Season: Sprinkle in red wine vinegar, adjust the seasoning with salt and pepper, and stir well to combine.
Finalize the Sauce: Lower the heat and stir in half of the Parmesan cheese and the crème fraîche until well combined.
Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve some pasta water, then drain.
Combine: In a large bowl, mix the pasta with the pepper mixture. Add chopped parsley leaves, additional olive oil, and reserved pasta water as needed to loosen the sauce. Toss until the pasta is evenly coated.
Serve: Transfer to serving plates, drizzle with more olive oil, and sprinkle with additional Parmesan cheese.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 197mgCarbohydrates: 49gFiber: 4gSugar: 7gProtein: 10g