This easy and delicious Pasta Peperonata by Jamie Oliver is a vibrant, quick dish packed with the sweetness of slow-cooked peppers and the richness of Parmesan. With creamy mascarpone (optional) and a touch of tangy vinegar, it’s a simple, flavorful meal that you can make using common ingredients. Perfect for any night!
Ingredients Needed
- 2 red peppers, deseeded and sliced
- 2 yellow peppers, deseeded and sliced
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
- 2 red onions, peeled and finely sliced
- 2 garlic cloves, peeled and grated
- 2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
- 2 tablespoons red wine vinegar or balsamic vinegar
- 2 handfuls of grated Parmesan cheese
- Optional: 2 heaped tablespoons mascarpone cheese or crème fraîche
- 455g (1 lb) rigatoni, penne, or spaghetti
How To Make Pasta Peperonata
- Cook the peppers: Place the sliced red and yellow peppers in a large frying pan with a little olive oil, sea salt, and black pepper. Cover with a lid and cook over medium heat for 15 minutes until softened, stirring occasionally. Don’t rush this process to enhance the flavor.
- Prepare the onion, garlic, and parsley: While the peppers cook, peel and finely slice the onion, peel and grate the garlic, and chop the parsley leaves, reserving the stalks.
- Add onion, garlic, and parsley stalks: Add the sliced onion to the pan and cook for an additional 20 minutes. Then add the garlic and reserved parsley stalks, tossing everything around for about 3 minutes. Season with more salt and pepper to taste.
- Add vinegar and cheese: Stir in the red wine vinegar (or balsamic vinegar), allowing it to sizzle away. Add one handful of grated Parmesan and the optional mascarpone or crème fraîche, then turn the heat down to low.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain, reserving some cooking water.
- Combine and serve: Add the cooked pasta, parsley leaves, and peppers to a large warmed bowl. Toss together, adding a little pasta cooking water and extra virgin olive oil to coat the pasta. Serve with the remaining Parmesan cheese.
Recipe Tips
- Cook the peppers slowly: Let the peppers cook on a low heat with the lid on for 15 minutes. This brings out their natural sweetness and flavor.
- Use the pasta water: When draining the pasta, reserve some of the cooking water. This helps to create a smoother sauce that clings to the pasta.
- Adjust the vinegar: If using balsamic vinegar, add just a little at first and taste before adding more. The tangy flavor should complement, not overpower.
- Serve immediately: This dish is best enjoyed fresh and warm, so serve it right away to get the most flavor and creamy texture from the cheese.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Pasta Peperonata cool to room temperature, then transfer it to an airtight container. It can be stored in the fridge for up to 3 days.
- Freeze: You can freeze the Pasta Peperonata in a freezer-safe bag for up to 1 month. To thaw, place it in the fridge overnight before reheating.
- Reheat: Reheat the Pasta Peperonata in a pan over medium heat for about 5-7 minutes. Add a splash of water or olive oil to loosen the sauce, stirring occasionally until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 200g)
- Calories: 604
- Total Fat: 14g
- Saturated Fat: 4.2g
- Total Carbohydrate: 92g
- Sugars: 16.4g
- Protein: 23.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Simple Summer Pasta
- Jamie Oliver Pasta Vongole
- Jamie Oliver Squash And Ricotta Pasta Bake
- Jamie Oliver Grilled Tuna With Tomato Pasta
Jamie Oliver Pasta Peperonata
Description
This easy and delicious Pasta Peperonata by Jamie Oliver is a vibrant, quick dish packed with the sweetness of slow-cooked peppers and the richness of Parmesan. With creamy mascarpone (optional) and a touch of tangy vinegar, it’s a simple, flavorful meal that you can make using common ingredients. Perfect for any night!
Ingredients
Instructions
- Cook the peppers: Place the sliced red and yellow peppers in a large frying pan with a little olive oil, sea salt, and black pepper. Cover with a lid and cook over medium heat for 15 minutes until softened, stirring occasionally. Don’t rush this process to enhance the flavor.
- Prepare the onion, garlic, and parsley: While the peppers cook, peel and finely slice the onion, peel and grate the garlic, and chop the parsley leaves, reserving the stalks.
- Add onion, garlic, and parsley stalks: Add the sliced onion to the pan and cook for an additional 20 minutes. Then add the garlic and reserved parsley stalks, tossing everything around for about 3 minutes. Season with more salt and pepper to taste.
- Add vinegar and cheese: Stir in the red wine vinegar (or balsamic vinegar), allowing it to sizzle away. Add one handful of grated Parmesan and the optional mascarpone or crème fraîche, then turn the heat down to low.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain, reserving some cooking water.
- Combine and serve: Add the cooked pasta, parsley leaves, and peppers to a large warmed bowl. Toss together, adding a little pasta cooking water and extra virgin olive oil to coat the pasta. Serve with the remaining Parmesan cheese.
Notes
- Cook the peppers slowly: Let the peppers cook on a low heat with the lid on for 15 minutes. This brings out their natural sweetness and flavor
- Use the pasta water: When draining the pasta, reserve some of the cooking water. This helps to create a smoother sauce that clings to the pasta.
- Adjust the vinegar: If using balsamic vinegar, add just a little at first and taste before adding more. The tangy flavor should complement, not overpower
- Serve immediately: This dish is best enjoyed fresh and warm, so serve it right away to get the most flavor and creamy texture from the cheese.