I nabbed the recipe from the back of a pasta packet and overtime I have transformed it into my own simple recipe.
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.
Easy Pasta Pepperonata
- 1 tbsp extra virgin olive oil
- 1 onion
- 3 cloves garlic
- 2 red capsicums
- 700 g passata
- 200 ml water
- Salt & pepper to taste
- 250 g 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.