PASTA with PEPPERS and OLIVES, a simple and tasty first course, easy and quick — a perfect idea for a lunch you can make in no time.
The other day I wanted some color on the plate. Sweet, tender peppers, flavorful olives, a drizzle of good oil and pasta that gathers all the sauce. Pasta with peppers and olives is a no-stress dish, with very few ingredients and a result that tastes just like home cooking.
If you’re looking for a quick pasta with peppers and olives, a simple but tasty first course, this is the recipe for you. It gets ready while the water boils, you dirty only one pan and in less than 30 minutes you’re already at the table.
It’s an economical recipe, suitable for the whole family and perfect also for office lunch. Simple, colorful, fragrant. One of those dishes you make without thinking too much but you’d make again a thousand times.
Follow me in the kitchen today — there’s pasta with peppers and olives.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 2 peppers (small, one red and one yellow)
- 3/4 oz cherry tomatoes
- 1 tablespoon capers (salt-packed)
- 1 tablespoon tomato paste
- 1 clove garlic
- 6.3 oz penne rigate
- 2 tablespoons black olives
Steps
Bring the water to a boil for the pasta and salt it when it reaches a boil. Cut the peppers into small pieces, pit the olives and rinse the capers well under running water.
In a large pan heat 2–3 tablespoons of oil, add the garlic clove (whole or chopped), add the peppers and sauté over medium heat for 5–7 minutes until they begin to soften.
Add the cherry tomatoes and cook another 3–4 minutes, dissolve the tomato paste with a ladleful of the pasta cooking water and add it to the pan, then add the olives and capers.
Adjust salt and cook over low heat for another 5 minutes.
Cook the pasta and drain it al dente, reserving some of the cooking water.
Add the pasta to the pan, toss everything together adding a splash of the cooking water if needed to make the sauce creamier.
Enjoy!
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PASTA with PEPPERS and OLIVES
Practical tips to make it really tasty
– Use peppers of different colors for a sweeter flavor and a more inviting look.
– Don’t salt them immediately: wait until halfway through cooking to prevent them from releasing too much water.
– If you want an extra touch, add desalted capers or a sprinkle of toasted breadcrumbs.
– A pinch of chili flakes makes the dish even more interesting.
– If you have leftovers, it’s even tastier the next day.
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FAQ PASTA with PEPPERS and OLIVES
How do I prevent the peppers from feeling heavy?
Cook them well and, if you want them to be more digestible, remove the outer skin after roasting them.
Which pasta shape should I choose?
Penne, fusilli and rigatoni hold the sauce better.
Can pasta with peppers and olives be prepared in advance?
Yes, it keeps in the refrigerator for 1–2 days. Reheat it in a pan with a drizzle of oil.
Can I add proteins?
Of course, you can add tuna, feta or chickpeas to turn it into a more substantial main dish.
Can it be made without garlic?
Yes, you can replace it with sweet onion or omit it entirely.
