Pasta Al Peperoni Di Nonno
Transport your taste buds to the heart of Italy with Pasta Al Peperoni Di Nonno, a rustic and flavorful dish that celebrates the simplicity of roasted bell peppers. This recipe combines vibrant red and yellow peppers, gently blistered in the oven, with aromatic garlic and silky extra-virgin olive oil to create a velvety pepper sauce that clings perfectly to tender penne pasta. With just a handful of wholesome ingredients, including fresh basil and optional grated Parmesan for a luscious finish, this dish is as nutritious as it is comforting. Perfect for busy weeknights or a soulful family dinner, this Italian classic boasts a quick prep time of 15 minutes and comes together in under an hour. Serve it hot for a meal that’s bursting with Mediterranean flavor!
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 3 pieces Red bell peppers
- 2 pieces Yellow bell peppers
- 4 pieces Garlic cloves
- 4 tablespoons Extra-virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 pieces Fresh Basil leaves
- 50 grams Grated Parmesan cheese (optional)
Instructions
Preheat the oven to 200°C (400°F).
Wash and dry the bell peppers. Place them on a baking tray lined with parchment paper.
Roast the bell peppers in the preheated oven for 25-30 minutes, turning them halfway through, until the skins are blistered and slightly charred.
While the peppers roast, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
Once the peppers are roasted, transfer them to a heat-safe bowl and cover with plastic wrap or a lid. Let them steam for 10 minutes to loosen the skins.
Peel the skins off the roasted peppers, remove the stems and seeds, and roughly chop the flesh.
Peel and finely slice the garlic cloves.
In a large skillet, heat the extra-virgin olive oil over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.
Add the chopped roasted peppers to the skillet and season with salt and black pepper. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
Transfer the pepper mixture to a blender or use an immersion blender to puree until smooth, adding a splash of the reserved pasta cooking water if needed for a silky consistency.
Return the sauce to the skillet and stir in the cooked pasta, tossing to coat evenly. If the sauce seems thick, add a little more reserved pasta water to loosen it.
Serve hot, garnished with fresh basil leaves and grated Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3143 mg | 137% | |
| Total Carbohydrate | 343.5 g | 125% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 27.7 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2449 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
