Sweet Pepper Pasta

Name: Sweet Pepper Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: italian
Ingredients: 350g trompetti or fusilli pasta; 2 tsp olive oil; large onion roughly chopped; 2 plump garlic cloves crushed; 375g pickled cherry peppers or sliced peppers from a jar; 85g packet rocket or watercress, roughly torn

⏱ 20 mins 🍽 Serves 4 🌶 italian ✅ Easy 🏷 Main course

This Italian pasta dish is a speedy veggie supper that can be prepared in 20 minutes. It features trompetti or fusilli pasta tossed in a rustic sauce made from fried onion, garlic, and pickled cherry peppers, all blended with reserved juices. The hot pasta is finished with roughly torn rocket or watercress, which wilts slightly to create a fresh, vibrant meal for four.

Ingredients

350g trompetti or fusilli pasta
2 tsp olive oil
large onion roughly chopped
2 plump garlic cloves crushed
375g pickled cherry peppers or sliced peppers from a jar
85g packet rocket or watercress, roughly torn

Method

Cook the pasta following the instructions on its packaging.
While the pasta cooks, warm the oil in a large pan. Fry the chopped onion for 5-6 mins, stirring now and then, until it softens and turns golden. Add the crushed garlic and cook for another 2-3 mins. Drain the peppers, saving their liquid, and stir them into the onion. Heat for 2-3 mins. Process this mixture in a food processor with 75ml/2½fl oz of the saved pepper juice and 75ml/2½fl oz of pasta cooking water to create a textured sauce.
Drain the cooked pasta and place it back in its pan. Mix in the pepper sauce and season as desired. Add the torn rocket or watercress to the hot pasta, tossing gently until the leaves just start to wilt, then serve immediately.

Nutrition (per serving)

Calories375 kcal

Fat42 g

Saturates1 g

Carbs77 g

Fibre6 g

Protein13 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineitalian

DietVegetarian