Jamie Oliver's Pasta Peperonata
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Jamie Oliver's Pasta Peperonata

Pasta with peppers, onions, and garlic is a simple, rustic yet elegant dish and vegetarian friendly.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: Jamie Oliver, pasta dish, rustic Italian, simple, vegetarian
Servings: 4 people
Calories: 600kcal
Cost: $5


  • 2 Red Peppers sliced
  • 2 Yellow Peppers sliced
  • Extra Virgin Olive Oil
  • 2 Red Onions sliced
  • 2 cloves Garlic peel and grate
  • 2 handfuls Fresh Flat-leaf Parsley chopped
  • 2 tbsp Red Wine or Balsamic Vinegar
  • 1/2 cup Parmesan Cheese grated
  • 2-3 tbsp Mascarpone or Creme Fraiche optional
  • 16 oz Pasta rigatoni, penne, spaghetti


  • Slice the peppers and put them in a large frying pan over a medium heat with a little olive oil and a pinch of sea salt and black pepper. Place a lid on, and cook slowly for 15 minutes until softened.

  • While the peppers are cooking, peel and finely slice the onion, and peel and grate the garlic. Finely chop the parsley leaves and reserve the stalks.

  • Add the onion to the pan and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss. Cook for about 3 minutes. Season with salt and pepper to taste. Add the vinegar - tossing well.

  • Add half of the grated Parmesan. Add the mascarpone or crème fraîche (optional) and reduce heat to low while preparing pasta.
  • Put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the instructions. Drain, and reserve some of the pasta cooking water.
  • Toss peppers, pasta and parsley leaves into a large bowl adding a little of the pasta cooking water and extra virgin olive oil to coat the pasta nicely. Serve, and sprinkle dishes with the rest of the Parmesan.