Description
Jamie Oliver’s Pasta Peperonata is a simple yet flavorful Italian-inspired dish that celebrates the sweetness of bell peppers. Slow-cooked peppers, garlic, and tomatoes create a rich, vibrant sauce that coats the pasta beautifully. This dish is light, fresh, and perfect for a comforting yet easy meal.
Ingredients
Scale
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- 300g (10 oz) pasta (spaghetti, penne, or rigatoni)
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- 3 tbsp olive oil
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- 2 bell peppers (red and yellow), thinly sliced
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- 1 onion, finely sliced
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- 2 garlic cloves, minced
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- 1 can (400g) chopped tomatoes
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- 1 tsp dried oregano
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- 1 tbsp red wine vinegar
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- Salt and black pepper, to taste
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- Fresh basil leaves, for garnish
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- 50g (1.7 oz) grated Parmesan cheese (optional)
Instructions
Step 1: Cook the Pasta
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- Bring a large pot of salted water to a boil.
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- Cook the pasta according to package instructions until al dente.
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- Drain and set aside, reserving ½ cup of pasta water.
Step 2: Sauté the Vegetables
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- Heat olive oil in a large pan over medium heat.
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- Add sliced onions and cook for 3-4 minutes until softened.
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- Stir in garlic and sliced bell peppers, cooking for another 5 minutes.
Step 3: Simmer the Sauce
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- Pour in the chopped tomatoes and red wine vinegar.
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- Add dried oregano, salt, and black pepper.
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- Simmer for 10-15 minutes until the peppers are soft and the sauce thickens.
Step 4: Combine with Pasta
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- Add the cooked pasta to the pan, tossing to coat in the sauce.
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- If needed, add a splash of reserved pasta water to loosen the sauce.
Step 5: Garnish and Serve
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- Sprinkle with grated Parmesan cheese if using.
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- Garnish with fresh basil leaves and serve hot.