Pasta con i Peperoni e Olive

Pasta con i Peperoni e Olive is a vibrant Italian dish that celebrates the sweet and smoky flavors of roasted peppers paired with briny olives. This vegetarian pasta is not only hearty but also bursting with Mediterranean goodness.

Pasta con i Peperoni e Olive
30 minutes
Difficulty: Medium
Italian
450 kcal

Ingredients

  • Pasta (spaghetti or penne) - 200 grams
  • Red bell pepper - 1 large
  • Yellow bell pepper - 1 large
  • Garlic - 3 cloves, minced
  • Black olives - 100 grams, pitted and sliced
  • Olive oil - 3 tablespoons
  • Fresh basil - 10 grams, chopped
  • Salt - to taste
  • Black pepper - to taste
  • Parmesan cheese - 30 grams, grated (optional)

Steps

  1. Preheat your oven to 200°C (400°F). Cut the red and yellow bell peppers in half, remove the seeds, and place them cut-side down on a baking tray. Drizzle with 1 tablespoon of olive oil and roast in the oven for about 20 minutes until the skins are blistered.
  2. While the peppers are roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  3. Once the peppers are done, remove them from the oven and let them cool slightly. Peel off the skins and slice the peppers into strips.
  4. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  5. Add the sliced roasted peppers and black olives to the skillet. Stir and cook for about 5 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.
  6. Add the cooked pasta to the skillet, along with a splash of the reserved pasta water. Toss everything together until well combined. If needed, add more pasta water to achieve the desired sauce consistency.
  7. Remove from heat and stir in the fresh basil. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

  • Calories: 450
  • Protein: 12 g
  • Carbs: 65 g
  • Fiber: 5 g
  • Sugar: 4 g
  • Sodium: 800 mg
  • Cholesterol: 5 mg
  • Total Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 15 g
  • Water: 0.2 L

Health Benefits

  • Rich in vitamins A and C from the bell peppers, promoting good vision and skin health.
  • Contains healthy fats from olive oil, which are beneficial for heart health.

Tags

ItalianVegetarianSupper