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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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Course:
Main Dish
Cuisine:
Italian
Keyword:
Alcohol, Pasta, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
6
people
Calories:
226
kcal
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Ingredients
Metric
Imperial
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
Toss with the cooked pasta and serve immediately with Parmesan cheese.
16 oz pasta,
Parmesan
Notes
A fast but colourful and tasty pasta dish. A good source of vegetables.
Nutrition
Calories:
226
kcal
|
Carbohydrates:
26
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Sodium:
470
mg
|
Potassium:
65
mg
|
Fiber:
2
g
|
Sugar:
1
g