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
Servings: 4 people
- 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.