Pasta with peppers and Taggiasca olives, grandma’s recipe for a vegetarian summer first course, simple but very flavorful. I’ve prepared many first courses with peppers and since easy pepper recipes never tire me, here’s an easy, quick and vegetarian (and also vegan) first course that puts them front and center! Colorful peppers, onion, olives, pine nuts and olive oil form the base for a Mediterranean summer dish that’s healthy and tasty — a grandmother’s recipe that will leave everyone satisfied! If you want more easy and quick pepper recipes, maybe some mains, try Baked peppers with cherry tomatoes and Parmesan, Mediterranean tuna-stuffed peppers or Sweet-and-sour peppers with apples and almonds. Now let’s hurry to the kitchen — pasta with peppers and olives awaits us — and as always I remind you that if you’d like to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for pasta with peppers and Taggiasca olives
- 3 peppers (yellow, red and green, large and meaty)
- 1 onion (white or red)
- 2 oz Taggiasca olives
- 3 tbsp pine nuts
- to taste extra virgin olive oil
- to taste salt
Tools
- Frying pan
- Pot
Preparation
Rinse the peppers, cut them in half, remove the seeds and ribs, then slice them into strips and dice them very finely.
Peel, rinse and finely chop the onion. Put it in a pan with a generous drizzle of oil and let it sauté and brown well.
Add the peppers, season with salt and cook over high heat until they soften and become very flavorful; when cooked, add the olives,
stir and after a couple of minutes of cooking over high heat add the pine nuts. Cook the pasta in lightly salted boiling water, drain it al dente and add it to the sauce,
toss with a little of the cooking water and garnish with basil. The pasta is ready — plate and serve immediately.
Storage and tips
Pasta with peppers and olives is best enjoyed immediately, but if you have leftovers, store them in the refrigerator for up to 24 hours and sauté in a pan over high heat with a little oil before eating. It won’t be as good as freshly made, but it will still be tasty. The sauce can be kept in the fridge for three to four days if stored in an airtight container.
