Pasta Peperonata is a fast but colourful and tasty pasta dish. A good source of vegetables that is popular as a vegetarian dish. However carnivores enjoy this dish just as much.
Pasta Peperonata
Pasta Peperonata is a simple dish that takes the flavours of Italy and makes them available to the world. The dish is both easy to make and amazingly tasty.
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Servings: 6 people
Calories: 226kcal
Ingredients
- 4 tbsp Extra Virgin olive oil 60 ml
- 2 large red bell pepper seeded and sliced
- 2 large green bell pepper seeded and sliced
- 2 large yellow bell pepper seeded and sliced
- 3 medium onions sliced
- 1 large red onion sliced
- 10 cloves garlic finely chopped
- 1/4 cup white wine water 60 ml
- 1 tsp sugar 5 ml
- salt to taste
- 16 oz pasta cooked, 350 – 450 g
- Parmesan
- ground pepper to taste
Instructions
- Heat the oil in a large skillet over moderate heat.4 tbsp Extra Virgin olive oil
- Sauté the peppers, onions, and garlic, stirring frequently, for 5 minutes.2 large red bell pepper, 2 large green bell pepper, 2 large yellow bell pepper, 3 medium onions, 1 large red onion, 10 cloves garlic
- Add the wine or water and simmer covered for 5 minutes.1/4 cup white wine
- Stir in the sugar and cook uncovered for 20 minutes, until the mixture is very soft and lightly browned.1 tsp sugar
- Add the optional olives and capers and season with salt and pepper.salt, ground pepper
- 16 oz pasta, Parmesan
Notes
A fast but colourful and tasty pasta dish. A good source of vegetables.
Nutrition
Calories: 226kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 470mg | Potassium: 65mg | Fiber: 2g | Sugar: 1g