Pasta pepperonata was one of my first dishes I learnt to cook when I moved out of home. I nabbed the recipe from the back of a pasta packet and overtime I have transformed it into my own simple recipe.
Cooking this dish again reminded me of those nights alone in my studio apartment, learning how to fend for myself, and feeling so grown up that I’d left home. Walking a round 3-km trip to the grocery store and back, carrying back about 15kg of groceries. Ahh, the sweet worry-free life of an 18 year old!
The capsicums release a sweet and spicy flavour into the tomato sauce, and makes a flavoursome alternative to the basic napoletana sauce.
Tip: I left the sauce chunky, but if you have fussy children you may like to blend the sauce after it has finished cooking so they don’t pick out all the pieces of capsicum.
Back in the day, I would have eaten this pasta with garlic bread and a glass of (cheap) wine, but it is also quite satisfying served by itself.
- 1 tbsp extra virgin olive oil
- 1 onion
- 3 cloves garlic
- 2 red capsicums
- 700ml passata
- 200ml water
- Salt & pepper to taste
- 250g dry rigatoni pasta
- Heat the olive in a frying pan.
- Finely dice the onion and garlic.
- Add to the pan and cook on a low-med heat for 2 minutes.
- Finely chop the capsicums and add to the frying pan, continue to cook for another 10 minutes, covered and stirring occasionally.
- Add the passata, water and salt & pepper and continue to cook covered for 15 minutes.
- Meanwhile, cook the pasta according to packet directions.
- Remove the cover from the sauce and cook uncovered until the sauce thickens, about 5 minutes.
- Drain the pasta and combine with the sauce before serving.
This post has been shared at Virtual Vegan Linky Potluck and Healthy Happy Green & Natural Party Blog Hop.