Pasta Peperonata

Discover the simplicity and flavor of Jamie Oliver’s Pasta Peperonata, a traditional Italian dish that brings together the sweetness of bell peppers, onions, garlic, and pasta. This recipe, featured in Jamie Oliver’s cookbook and cooking show “Jamie at Home,” is a perfect vegetarian option that serves 4.

This recipe is part of my attempt to cook more and actually use the cookbooks I have. It’s like homework, but less boring because it’s cooking. I’m not cooking through one book, but rather any of Jamie Oliver’s recipes from books, magazines, and his website.

So, here’s my first attempt at this Jamie at Home weekly post. Pasta Peperonata, found on Jamie Oliver’s website, was surprisingly simple to make. I just hate cleaning and slicing bell peppers, but the end result was worth it. The recipe includes optional creme fraiche or mascarpone cheese, which I think should be a must. I love a good creamy pasta sauce. You just slice everything, sauté everything, stir in the creme fraiche, and add pasta and parsley—done!

Yield: 4 Servings

Pasta Peperonata

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A simple yet flavorful Italian dish featuring bell peppers, onions, garlic, and pasta, perfect for a quick and satisfying meal.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 2 red peppers, deseeded and sliced
• 2 yellow peppers, deseeded and sliced
• Extra virgin olive oil
• 2 red onions, peeled and finely sliced
• 2 garlic cloves, peeled and grated
• 2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
• 2 tablespoons red wine vinegar or balsamic vinegar
• 2 handfuls of grated Parmesan cheese
• Optional: 2 heaped tablespoons mascarpone cheese or crème fraîche
• 455g rigatoni, penne, or spaghetti

Instructions

1. Slice the bell peppers and onions.
2. Sauté the sliced peppers and onions in olive oil until they are soft and slightly caramelized.
3. Add the grated garlic and cook for a minute.
4. Stir in the red wine vinegar or balsamic vinegar.
5. Add the cooked pasta to the pan and toss with the pepper and onion mixture.
6. If using, stir in the mascarpone cheese or crème fraîche to create a creamy sauce.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley.

Notes

This recipe is versatile and can be adapted by using different types of pasta or adding other vegetables or herbs. The slow cooking of peppers and onions brings out their natural sweetness, while the use of crème fraîche or mascarpone adds a creamy touch to the sauce.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 596Total Fat: 15gCarbohydrates: 99gProtein: 20g

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