Pasta con i Pomodori e Peperoni

Pasta con i Pomodori e Peperoni is a delightful Italian dish that combines the sweetness of roasted bell peppers with ripe tomatoes, creating a vibrant sauce tossed with al dente pasta. This vegetarian dish is both comforting and fresh, perfect for a cozy dinner.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Fresh tomatoes (diced) - 400 grams
• Red bell pepper (sliced) - 1 medium
• Yellow bell pepper (sliced) - 1 medium
• Garlic (minced) - 2 cloves
• Olive oil - 3 tablespoons
• Fresh basil (chopped) - 10 grams
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Parmesan cheese (grated) - 30 grams (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the sliced red and yellow bell peppers to the skillet and cook for about 5-7 minutes until they start to soften.
5. Stir in the diced tomatoes, salt, and black pepper, and let the mixture simmer for about 10 minutes until the tomatoes break down and create a sauce.
6. Once the pasta is cooked, reserve about 1/2 cup of pasta water and then drain the pasta.
7. Add the drained pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
8. Stir in the chopped fresh basil and mix well.
9. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from fresh tomatoes and bell peppers.
• High in fiber, promoting digestive health.

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