PASTA WITH PEPPERS
Scrumptious and full of flavor, this pasta with peppers makes a terrific vegetarian pasta dish. The slowly cooked peppers mingle with the sweet red onion, the garlic and the savory Kalamata olives. Finish with balsamic vinegar, extra virgin olive and fresh basil. All BIG flavors!
Provided by Katia
Categories pasta
Time 35m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large non-stick pan, then add the sliced peppers, season with fine salt and freshly ground pepper, cover with a lid and cook over medium heat for about 15 minutes. Stir frequently.
- After 15 minutes stir in the the onion and cook for a further 10 minutes. Add a touch of water if needed.
- When the onion and the peppers are done, add the olives, the balsamic vinegar and the garlic, give a good stir and cook for about 3 minutes. Taste and adjust the seasoning according to your likings, you might want to add an extra pinch of salt or more black pepper.
- Meanwhile, bring a pot of salty water to the boil and cook your pasta until al dente, according to the package's directions. Keep in mind to reserve some of the starchy cooking water when you drain the pasta (about ½ cup should be fine).
- Add the pasta to the pan along with a good drizzle of extra virgin olive oil and some of the pasta cooking water (add it gradually until needed). Addd the basil leaves and toss well until the pasta looks well coated and moist.
- Divide the pasta with peppers into 4 bowls, garnish with a few extra basil leaves and serve with freshly grated parmesan cheese if you don't keep it vegan. Enjoy!
Nutrition Facts : Calories 329 kcal, Carbohydrate 51 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 843 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.
Provided by Anna Stockwell
Categories Pasta Tomato Vegetarian Kid-Friendly Quick & Easy Basil Healthy Small Plates
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
- Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
- Toss pasta with tomato sauce and basil. Top with Parmesan.
OLIVE, BELL PEPPER, & CHERRY TOMATO PASTA
If arugula is unavailable, spinach makes a good substitute. Follow the same cooking instructions as for arugula. Make sure saucepan is large enough to prevent the pasta from sticking together during cooking.
Provided by Dancer
Categories Pasta Shells
Time 42m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the pasta in a saucepan of boiling salted water for 8 to 10 minutes, or until "al dente."
- Drain thoroughly.
- Heat the oil and butter in a pan until the butter melts.
- Saute the garlic for 30 seconds.
- Add the bell peppers and cook for 3 to 4 minutes, stirring.
- Stir in the cherry tomatoes, oregano, wine, and olives and cook for 3 to 4 minutes.
- Season well with salt and pepper and stir in the arugula until just wilted.
- Transfer the pasta to a serving dish, spoon over the sauce, and mix well.
- Garnish and serve.
- Serve parmesan cheese at the table.
Nutrition Facts : Calories 392.4, Fat 16.3, SaturatedFat 5.9, Cholesterol 20.8, Sodium 190.8, Carbohydrate 51.2, Fiber 8.1, Sugar 3.3, Protein 8.4
PENNE WITH ROASTED CHERRY TOMATOES
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams
CHERRY TOMATO AND KALAMATA OLIVE PENNE
This is the most incredible pasta recipe I have. It is simple to make and dangerously addictive. If you are looking for a new recipe that is incredibly delicious, beautiful and will get you compliments you have found it. Even people who dislike tomatoes, olives or both cannot resist this pasta once they have tasted it. It is my adaptation of a recipe I found in 'Everyday Food'. Enjoy!
Provided by JP834618
Categories Penne
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil, add pasta.
- In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
- Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
- Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
- Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
- Mix in the tomato and olive mixture gently.
- Add parmesan cheese and toss gently, serve hot.
Nutrition Facts : Calories 764.7, Fat 29, SaturatedFat 9.1, Cholesterol 33, Sodium 956.9, Carbohydrate 95.1, Fiber 6.7, Sugar 5.5, Protein 31.1
EASY PASTA WITH BELL-PEPPER AND TOMATOES
This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own!
Provided by Anu_N
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
- Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
- Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
- If you like it crispier, saute only for a couple of minutes.
- Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!
Nutrition Facts : Calories 235.9, Fat 4.5, SaturatedFat 0.7, Sodium 15.5, Carbohydrate 42.6, Fiber 4.7, Sugar 6.9, Protein 7.6
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