Peperonata pasta

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When I prepare delicious peperonata for the family, I always make double the amount. Because then there is a super tasty pasta the next day in no time! “Two spaghetti slain with one wooden spoon”… or what was that saying again?! Anyway… heat up the pots…. facciamo la pasta!

4.52 from 150 ratings
A delicious pasta with wonderful peperonata sauce!
Difficulty: easy
Cost: low
Calories: 99kcal
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Difficulty: easy
Cost: low
Calories: 99kcal
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes

Ingredients list


  • First, wash and dry the bell peppers. Then cut into four elongated pieces and remove the core and white fibers. Then cut into oblong strips.
    1 kg bell pepper
  • Peel and halve the onions and cut them into thin slices.
    400 g red onion
  • Heat some olive oil in a large frying pan. Add the whole peeled garlic cloves and sauté briefly. Add the onions and sauté over medium heat, stirring occasionally, until translucent for about 15 minutes.
    olive oil extra virgin, 2 cloves garlic
  • Then add the pepper stripes and season with salt and pepper. Mix everything well and let it stew for another 15 minutes over medium heat with the lid closed.
    salt, pepper
  • Then remove the garlic cloves from the pan and pour the strained tomatoes into the pan. Add the olives, stir briefly and simmer again for 15 minutes with the lid closed.
    400 g strained tomatoes, 100 g olives
  • In the meantime, bring a large pot of well-salted water to the boil and cook the pasta in it until al dente. Then drain the finished pasta and add it directly to the pan with the peperonata. Mix everything well and let it infuse briefly.
    400 g spaghetti
  • Put the pasta with the peperonata sauce in deep plates and serve fresh!
    Buon appetito!
pasta peperonata
Calories: 99kcal (5%)Carbohydrates: 17.1g (6%)Protein: 3.2g (6%)Fat: 1.4g (2%)

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