Easy Pasta Pepperonata
This easy vegan pasta pepperonata dish is simple to make and uses common ingredients, but combines to a super tasty meal. Recipe type: Main Cuisine: Italian Serves: 4 serves
Ingredients
- 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
Instructions
- 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.