Pasta con Peperoni e Pomodoro

Pasta con Peperoni e Pomodoro is a vibrant and flavorful dish that combines sweet bell peppers and ripe tomatoes, creating a delightful dairy-free meal. This simple yet satisfying pasta is perfect for a cozy evening, bursting with fresh Italian flavors.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Red bell pepper - 1 medium (about 150 grams), sliced
• Yellow bell pepper - 1 medium (about 150 grams), sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Canned diced tomatoes - 400 grams
• Fresh basil leaves - 10 grams, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)
• Vegetable broth - 100 ml

Steps

1. Bring a 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 sliced red and yellow bell peppers to the skillet and sauté for about 5-7 minutes until they start to soften.
4. Add the minced garlic to the skillet and sauté for another minute until fragrant.
5. Stir in the canned diced tomatoes, vegetable broth, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a simmer.
6. Let the sauce simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Once the pasta is cooked, reserve 1/2 cup of the pasta water, then drain the pasta and add it to the skillet with the sauce.
8. Toss the pasta in the sauce, adding reserved pasta water as needed to reach desired consistency.
9. Remove from heat and stir in the chopped fresh basil before serving.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C from bell peppers, supporting immune health.
• High in fiber, promoting digestive health.

Tags