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Pasta Peperonata

1 Hour

4 Servings

My sister gave us the Jamie's Dinners cookbook several years ago, and it has quite a few great family always, the key is actually making them :)

We had all these ingredients on-hand one night, and tried this one out.  Our kids really liked it....having some good parmesan on hand always helps!  Finding 100% whole grain pasta is challenging.  We typically get Ronzoni Healthy Harvest, as they typically carry it at our local market.  

Pasta Peperonata
  1. Deseed and slice the peppers and put them in a large frying pan over a medium heat with a little olive oil and a pinch of sea salt and black pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.

  2. While the peppers are cooking, peel and finely slice the onion, and peel and grate the garlic. Finely chop the parsley leaves and reserve the stalks.

  3. Add the onion to the pan and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar – it will sizzle away, so give everything a good toss.

  4. Grate the Parmesan and add one handful of the Parmesan and turn the heat down to minimum while you cook the pasta.

  5. Meanwhile, put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water.

  6. Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.


  • 2 red peppers

  • 2 yellow peppers

  • extra virgin olive oil

  • 2 red onions

  • 2 cloves of garlic

  • 2 handfuls of fresh flat-leaf parsley

  • 2 tablespoons red wine vinegar or balsamic vinegar

  • 2 handfuls of Parmesan cheese

  • 1 lb. whole grain pasta (we used Rigatoni Healthy Harvest penne)

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