Jamie Oliver Pasta Peperonata is made with red peppers, yellow peppers, red onions, garlic, fresh flat-leaf parsley, red wine vinegar or balsamic vinegar, Parmesan cheese, mascarpone cheese or crème fraîche (optional), and rigatoni, penne, or spaghetti. This easy Pasta Peperonata recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Shawarma Recipe
- Jamie Oliver Madras Meatballs
- Jamie Oliver Paprika Roast Chicken
🧡 Why You’ll Love This Pasta Peperonata Recipe:
- Great Taste: The slow-cooked peppers are sweet and tasty with garlic and onions.
- Simple to Make: The steps are easy and the ingredients are common, so anyone can cook it.
- Healthy: It has lots of fresh vegetables and herbs, making it a good and tasty meal.
- Flexible: You can use any pasta you like and add ingredients like mascarpone or crème fraîche if you want.
🌶 Jamie Oliver Pasta Peperonata Ingredients
- 2 red peppers
- 2 yellow peppers
- 2 tablespoons extra virgin olive oil, plus more for finishing
- 2 red onions
- 2 cloves garlic
- 1/2 cup fresh flat-leaf parsley, chopped (reserve stalks)
- 2 tablespoons red wine vinegar or balsamic vinegar
- 1 cup grated Parmesan cheese, divided
- 2 heaped tablespoons mascarpone cheese or crème fraîche (optional)
- 1 pound (455 g) rigatoni, penne, or spaghetti
- Salt and black pepper to taste
🍝 How To Make Jamie Oliver Pasta Peperonata
- Cook the Peppers: Deseed and slice the red and yellow peppers. Put them in a large frying pan over medium heat with 2 tablespoons of olive oil, a pinch of sea salt, and black pepper. Cover with a lid and cook slowly for 15 minutes until the peppers are soft. Don’t rush this step, as slow cooking brings out the flavor.
- Prepare the Other Ingredients: While the peppers are cooking, peel and finely slice the red onions. Peel and grate the garlic. Finely chop the parsley leaves and save the stalks for later.
- Add Onions and Garlic: Add the sliced onions to the pan with the peppers and cook for another 20 minutes. Then add the grated garlic and parsley stalks. Stir everything around and cook for about 3 minutes. Taste and add more salt and pepper if needed. Pour in the vinegar and stir well.
- Add Cheese: Grate the Parmesan cheese. Add 1/2 cup of the grated Parmesan and the mascarpone cheese or crème fraîche (if using) to the pan. Reduce the heat to low.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the packet instructions. When the pasta is cooked, drain it and save some of the cooking water.
- Mix Everything Together: Put the cooked peppers, pasta, and chopped parsley leaves in a large bowl. Toss everything together well. Add a little of the saved pasta water and 2-3 tablespoons of extra virgin olive oil to coat the pasta nicely. Serve immediately, sprinkled with the rest of the Parmesan cheese.
💭 Recipe Tips
- Cook Peppers Slowly: Cook the peppers slowly so they become sweet and soft.
- Save Pasta Water: Keep some pasta water. It helps make a smooth sauce.
- Season Well: Taste your food and add salt and pepper as needed. Good seasoning makes the dish tasty.
- Add Cheese Gradually: Add the Parmesan cheese bit by bit to mix it well and avoid clumps.
🌮 What To Serve With Pasta Peperonata?
Pasta Peperonata pairs well with a fresh green salad, garlic bread, roasted vegetables, and a glass of red wine. It also can be served alongside grilled chicken, steamed asparagus, a side of olives, and a light soup for a delicious meal.
🎚 How To Store Leftovers Pasta Peperonata?
- Refrigerate: Store leftover Pasta Peperonata in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the pasta in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Pasta Peperonata?
- In The Oven: Preheat the oven to 350°F (175°C). Place the pasta in an oven-safe dish, cover with foil, and bake for about 20 minutes or until heated through.
- In The Microwave: Place the pasta in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Heat a pan over medium heat. Add the pasta and a splash of water or olive oil. Stir frequently until heated through.
FAQs
Can I Use Different Pasta?
Yes, you can use any pasta you like, such as rigatoni, penne, or spaghetti. Just cook it as the package says.
What Can I Use Instead Of Red Wine Vinegar Or Balsamic Vinegar?
If you don’t have red wine vinegar or balsamic vinegar, use apple cider vinegar or white wine vinegar.
How Can I Make The Sauce Creamier?
To make the sauce creamier, add more mascarpone or crème fraîche, or a splash of heavy cream.
Can I Add Protein To This Dish?
Yes, you can add grilled chicken, shrimp, or tofu to make the dish more filling.
Can I Make This Recipe Vegan?
Yes, you can make it vegan by not using Parmesan cheese and mascarpone or crème fraîche. You can use vegan cheese instead.
Try More Jamie Oliver Recipes:
Jamie Oliver Pasta Peperonata Nutrition Facts
- Calories 210
- Total Fat 7g
- Saturated Fat 2g
- Trans Fat 0g
- Cholesterol 10mg
- Sodium 310mg
- Total Carbs 31g
- Net Carbs 29g
- Dietary Fiber 2g
- Sugars 3g
- Protein 6g
Jamie Oliver Pasta Peperonata
Description
Jamie Oliver Pasta Peperonata is made with red peppers, yellow peppers, red onions, garlic, fresh flat-leaf parsley, red wine vinegar or balsamic vinegar, Parmesan cheese, mascarpone cheese or crème fraîche (optional), and rigatoni, penne, or spaghetti. This easy Pasta Peperonata recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the Peppers: Deseed and slice the red and yellow peppers. Put them in a large frying pan over medium heat with 2 tablespoons of olive oil, a pinch of sea salt, and black pepper. Cover with a lid and cook slowly for 15 minutes until the peppers are soft. Don’t rush this step, as slow cooking brings out the flavor.
- Prepare the Other Ingredients: While the peppers are cooking, peel and finely slice the red onions. Peel and grate the garlic. Finely chop the parsley leaves and save the stalks for later.
- Add Onions and Garlic: Add the sliced onions to the pan with the peppers and cook for another 20 minutes. Then add the grated garlic and parsley stalks. Stir everything around and cook for about 3 minutes. Taste and add more salt and pepper if needed. Pour in the vinegar and stir well.
- Add Cheese: Grate the Parmesan cheese. Add 1/2 cup of the grated Parmesan and the mascarpone cheese or crème fraîche (if using) to the pan. Reduce the heat to low.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the packet instructions. When the pasta is cooked, drain it and save some of the cooking water.
- Mix Everything Together: Put the cooked peppers, pasta, and chopped parsley leaves in a large bowl. Toss everything together well. Add a little of the saved pasta water and 2-3 tablespoons of extra virgin olive oil to coat the pasta nicely. Serve immediately, sprinkled with the rest of the Parmesan cheese.
Notes
- Cook Peppers Slowly: Cook the peppers slowly so they become sweet and soft.
- Save Pasta Water: Keep some pasta water. It helps make a smooth sauce.
- Season Well: Taste your food and add salt and pepper as needed. Good seasoning makes the dish tasty.
- Add Cheese Gradually: Add the Parmesan cheese bit by bit to mix it well and avoid clumps.