My sweet bell pepper pasta
Summer is the season of fresh vegetables: colourful, crisp, energy giving, cheerful, healthy and refreshing. Do yourself a favour and make the most extensive possible use of this natural abundance in your cooking! So make space for aubergines, courgettes, onions, sweet peppers of all kinds and of all colours, and for all the wonderful, tempting and tasty dishes: stuffed vegetable rolls, vegetables cooked in the oven, au gratin, sautéed, or used as the main ingredient of lovely risotto or pasta. There are innumerable vegetable recipes: some include meat and some don’t - to the delight of our vegetarian friends! Today we are at the height of the sweet bell pepper season, which bring joy, colour and health to our cookery. Today’s recipe is for spaghetti with bell pepper sauce, tasty, colourful and made even more delicious by the delicately aromatic flavour of the red onion.
Ingredients
* approximate values per serving
Preparation
Cut the peppers into slices and remove their seeds. Put the peppers in a baking dish, season with salt and pour over some olive oil, then put them in the oven at 220°C for 40 minutes. Cut the red onion into thin wedges. Fry the onion in a pan, caramelising it with the sugar, salt and a dash of white wine. Peel the peppers after they have finished cooking in the oven, then cut them into small pieces. Put the pasta on to boil. Fry the pine nuts in a pan with the remaining oil from the onions. Warm through the pieces of sweet pepper together with the pine nuts, raisins, and salt. Serve the spaghetti mixed with the sauce and decorated with three segments of cooked onion.
Step by step
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Cut the peppers into slices and remove the seeds
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Put the peppers on a baking tray, oil and salt them, and roast at 220°C for 40 minutes
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Cut the red onion into thin segments
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Fry the onion in the pan, and caramelise them with sugar, salt, and a dash of white wine
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Peel the peppers after they’re cooked, then cut them into pieces
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Put the pasta on to boil
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Fry the pine nuts in the oil remaining from the onions
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Add the pepper pieces to the pine nuts and raisins and continue cooking in the frying pan, adjusting the salt
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Serve the spaghetti mixed with the pepper sauce and three segments of cooked onion
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Additional information
My Pasta with Peppers, Raisins, and Pine Nuts
One of the tastiest variations of the pasta with peppers recipe is definitely the one that includes raisins and pine nuts. This combination enriches the dish with a contrast of sweet and savory flavors. The raisins, rehydrated in water or white wine, blend perfectly with the sweetness of the roasted peppers, while the toasted pine nuts add a crunchy and fragrant note. To prepare this variation, simply follow the basic procedure of the recipe and add the raisins during the cooking of the pasta, allowing the flavors to meld. The final result is a colorful and nutrient-rich preparation, ideal for a summer lunch or a light dinner. Try it and let yourself be captivated by this delicious combination!
Pasta with Peppers from Friuli with Tropea Onion
If you want to discover a regional variation of pasta with peppers, you cannot miss the Friulian version, which uses the prized Tropea onion. This sweet and aromatic onion, typical of Calabria but highly appreciated in Friuli Venezia Giulia as well, gives the dish a unique and unmistakable flavor. The preparation involves caramelizing the onion in a pan to enhance its taste before adding it to the roasted peppers. The combination of these ingredients makes the pasta a flavorful dish, perfect for serving on special occasions or during a family dinner. The recipe is simple and quick, allowing you to bring to the table a traditional dish that celebrates the authentic flavors of our territory.
Light Pasta with Peppers without Sugar
For those who wish to enjoy pasta with peppers in a lighter version, it can be prepared without sugar and with a reduction of oil. By eliminating sugar from the recipe, the natural flavor of the peppers is preserved, enhanced by their intrinsic sweetness. Additionally, you can opt for steaming the peppers, which better retains the nutritional properties of the ingredients, allowing you to enjoy a healthy and balanced dish. This light version is ideal for those on a diet but who do not want to give up flavor. Serve the pasta with a sprinkle of black pepper and a drizzle of raw extra virgin olive oil for a final touch that does not weigh down the dish but enhances its flavor.
Benefits of Pasta with Peppers: Nutritional Properties and Calories
Pasta with peppers is a dish rich in benefits, thanks to the presence of fresh and healthy ingredients. Peppers, in particular, are an excellent source of vitamin C and antioxidants, which help strengthen the immune system and combat free radicals. Additionally, they contain fiber that aids digestion. The Tropea onion, thanks to its anti-inflammatory and antibacterial properties, adds further advantages, while the pine nuts provide healthy fats and proteins. On average, a serving of pasta with peppers contains about 350-400 calories, depending on the amount of oil and other seasonings used. This makes the dish not only tasty but also nutritious and balanced, ideal for a healthy meal.
Can Pasta with Peppers be Frozen?
The answer is yes, but with some precautions. It is possible to freeze pasta with peppers, but it is advisable to do so without the final seasoning, to preserve the freshness and texture of the ingredients. To freeze, it is best to cool the pasta and peppers, then transfer them to an airtight container or food bags, making sure to remove excess air. When ready to consume, it is recommended to thaw the pasta in the refrigerator for a few hours, then reheat it in a pan with a drizzle of oil and, if necessary, add a bit of cooking water to achieve the right creaminess. This way, you can enjoy a dish of pasta with peppers even after days, keeping the flavors and quality of the ingredients intact.