- 5 mins to prepare. 30 mins to cook.
- Serves 4
A really simple and satisfying pasta dish. You can make the pepperonata sauce and freeze it to have on hand for a quick evening meal.
- 4 red peppers
- 2 red onions
- 8 tomatoes
- 2 cloves of garlic
- 1 tbsp of olive oil
- 1 tbsp of red wine vinegar
- 2 tbsp of fresh parsley
- 2 tbsp of red wine
- 200g of pasta, such as rigatoni or penne
- 100g of parmesan
- 2 tbsps of chopped flat leaf parsley
- A pinch of black peppers
Each serving contains
- Calories 378 19%
- Sugar 16.2 18%
- Fat 11.2 16%
- Saturates 3.9g 16%
- Salt 0.3g 5%
of your guideline daily amount
Prepare the vegetables by deseeding and slicing the peppers, thinly slicing the garlic and onion and chopping the tomatoes.
Over a medium heat, heat the olive oil in a non-stick pan and then add the peppers. Cover and cook the peppers for about 15 minutes until soft.
Next add the onion and garlic, cover and cook for another 10 minutes, until the onions are soft.
As the onions and peppers cook, boil your pasta following the packet instructions, omitting any salt or oil.
Finally add the chopped tomato and red wine vinegar to the peppers and heat through.
Drain the pasta, leaving just a little cooking water aside.
Add the peperonata sauce to a plate and add a little of the pasta cooking water. Next add the pasta and coat with the sauce.
Before serving, add the flat leaf parsley and sprinkle with parmesan.
Thanks to tescodiets.com who have provided this article.