Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Easy Pasta with Bell-Pepper and Tomatoes Recipe
    Lost? Site Map

    Easy Pasta with Bell-Pepper and Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Anu's Note:

    This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
    2. 2
      Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
    3. 3
      Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
    4. 4
      If you like it crispier, saute only for a couple of minutes.
    5. 5
      Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!

    Ratings & Reviews:

    • on March 13, 2002


      I really enjoyed this recipe. I upped the proportions of the ingredients to accomodate a 500 gram bag of pasta. I also used fresh oregano and fresh basil, tossed that right into the stir-fry. The scent was heavenly! I didn't use any cheese, I wanted to savor the vegetables' flavor. Thanks a bunch Anu, this is going to become a regular addition to our family meals.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2010


      I made this for me and my partner tonight and it was quite nice! I did half green pepper and half red because I was low on green and had just gotten a new red one. Like another reviewer, I used parmesan instead of cheddar (with a few sprinkles of mozzarella) and a few hits of crushed red pepper flakes, which did add a nice kick, though I might tone it down with the red flakes next time. It was a little spicy for my taste, but my boyfriend likes spice more than me! This was definitely pretty good, fast, and relatively healthy (depending on how much oil and cheese you wind up using)!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2007


      Thank you for a wonderful recipe! As a personal preference, I used 1/2 green bell pepper, diced, and added some minced garlic with the onion. I also used a sprinkle of Parmesan cheese as opposed to the cheddar. It was quick and easy to put together, and so healthy!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Easy Pasta with Bell-Pepper and Tomatoes

    Serving Size: 1 (457 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 235.8
    Calories from Fat 40
    Total Fat 4.4 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 15.5 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 4.7 g
    Sugars 6.9 g
    Protein 7.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites