Pasta Peperonata

"Adapted from a Jamie Oliver recipe I found somewhere. Simply delicious. Use as many colors peppers as you can, but stay away from green. The green kind doesn't taste good in this dish."
 
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photo by Mats Bertil T. photo by Mats Bertil T.
photo by Mats Bertil T.
Ready In:
35mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Sauté the onion, add the garlic.
  • Sauté till onion is softened, then add the bell pepper. (The pepper colors can be any but green.).
  • Lower heat to medium to that the bell pepper softenens slowly. They'll become so nice and sweet that way!
  • If you love garlic, add extra garlic at this point - only optional.
  • Sauté for another 10 to 15 minutes until peppers are softened but still have a slight crunch.
  • Add the vinegar, and stir.
  • Add the basil.
  • Add the grated cheese and cream cheese. If too stringy, add a little more cream cheese or milk. Stir around till all peppers are covered in the creamy sauce.
  • Enjoy over pasta.

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Tweaks

  1. I made this today with the following tweaks: 1-2 servings 2 bell peppers (red, yellow) 1 fresh red chili (jalapeño or similar) 1 medium sized onion 3 cloves of garlic 2 table spoons of olive oil. 500 grams of tomatoes (passata) 1 tablespoon of tomato puree 1 teaspoon of dried oregano salt and back pepper to taste 200-250 grams of pasta Fry the onion and garlic in the olive oil until soft, add the peppers and fry for a couple of minutes. Add the tomatoes and the spices cover the pan with a lid and let it simmer for about 15 minutes. Give it a taste and add salt/black pepper if needed. In the meantime cook the pasta according to packet instructions. Finally add the pasta to the sauce. Serve with freshly grated Parmigiano-Reggiano.
     

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