Easy Pasta Peperonata

Pasta is one of those dishes that you can always cook from those things that you have in your cupboard and fridge. I, for example, really enjoy a good tomato pasta so I always have a bunch of tins with chopped tomatoes. With them I always can prepare a tasty meal in much less than an hour. For example, when I also have a good large red bell pepper I can cook Pasta Peperonata for me and my wife in half an hour.

  • SERVES: 2 Servings
  • COOK: 30 mins


  • 1 large red bell pepper
  • 1 tin chopped tomatoes
  • 1-2 cloves garlic
  • 1 tbsp red wine vinegar
  • 160 grams penne (or some other pasta)
  • lug olive oil
  • grated Parmesan


  1. First of all deseed and finely dice a pepper. Cook it in a large pan on a medium-low heat with a lug of olive oil for about 15 minutes stirring regularly.
  2. Peel and finely slice a clove or two of garlic. Add it to the pan and fry for 1 minute.
  3. Then add 1 tablespoon of red wine vinegar and a tin of chopped tomatoes. Bring to the boil, then reduce to a gentle simmer for 15 minutes.
  4. Meanwhile, cook dried penne according to package instructions and drain, reserving some of cooking water.
  5. Season the sauce then toss the pasta though it, loosening with cooking water if needed. Serve with a grating of Parmesan cheese.