Penne Piperade
Bright, bold, and bursting with Mediterranean flavor, Penne Piperade is a pasta dish that brings the vibrant colors of fresh produce to your table. Featuring tender penne pasta tossed in a rich piperade sauce made from sautéed red, yellow, and green bell peppers, sweet onions, ripe tomatoes, and a fragrant blend of smoked paprika and thyme, this recipe is both wholesome and satisfying. A touch of fresh parsley adds a pop of herbaceous freshness, while a garnish of shaved Parmesan cheese lends a creamy, savory finish. Perfect for a quick yet elegant dinner, this one-pan wonder comes together in just 40 minutes, serving up a delicious blend of sweet, smoky, and savory notes in every bite. Pair this easy-to-make weeknight staple with a crisp green salad or garlic bread for a complete meal that the whole family will love.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 large onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 4 medium ripe tomatoes
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 50 grams shaved Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about 1/4 cup of the pasta water.
While the pasta is cooking, prepare the vegetables. Slice the red, yellow, and green bell peppers into thin strips. Peel and thinly slice the onion. Mince the garlic cloves.
Score a small X on the bottom of each tomato and blanch them in boiling water for about 30 seconds. Transfer to an ice bath, then peel, dice, and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced onions and cook for 2-3 minutes until soft and translucent.
Add the bell peppers to the skillet and cook for another 5 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced tomatoes, smoked paprika, dried thyme, salt, and black pepper. Stir well to combine.
Simmer the mixture for 10 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly. If the mixture becomes too thick, stir in the reserved pasta water a tablespoon at a time until the desired consistency is reached.
Add the cooked penne pasta to the skillet and toss to coat evenly in the piperade sauce.
Taste and adjust seasoning if necessary. Sprinkle fresh parsley over the pasta and toss lightly.
Plate the Penne Piperade and top with shaved Parmesan cheese before serving. Enjoy!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 11.2 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 681 mg | 14% | |
*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.
