Pasta with Bell Pepper and Tomatoes

Name: Pasta with Bell Pepper and Tomato Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian cuisine
Ingredients: Long pasta 200 g; Water for cooking the pasta 2–3 l; Salt for the pasta water 7 g per 1 l of water; Ripe tomatoes 2; Bell pepper 2; Garlic 1 clove; Olive oil 1 tbsp; Salt, black pepper, sugar, nutmeg, Mediterranean herbs to taste; Parsley, tomatoes for garnish

☆ Rate it

30 mins

One of the simple breakfast dishes you can make quickly, even out of vegetable season, is pasta with bell pepper. The dish is so simple that the bell pepper and tomato sauce cooks at the same time as the Italian pasta boils. That matters, especially if you need to hurry to work.

As we know, Italian pasta, like all pasta products, is just dried dough, nothing more. Boiled dough tastes rather unpleasant. So the flavor of pasta is determined by the sauce, a liquid or thickened addition to the dish that makes it juicy and greatly improves the taste. Few people think about it, but sour cream, for example, is a sauce for syrniki. And our beloved potato deruny with sour cream as a sauce are really something.

You can make a bell pepper sauce for Italian pasta in 15 mins. In that time the water in the pot will usually come to a boil, and you can start cooking the pasta. Pasta with bell pepper is a vegetarian dish that many people will surely enjoy.

Bell pepper in tomato sauce is a wonderful addition to Italian pasta and makes breakfast incomparable. Pasta with bell pepper can be made almost all year round, since vegetables are no longer tied to the season.

9 ingredientsTo the recipe

More with tomatoes and pasta

Italian Pasta with Eggplant, Bell Pepper and Tomatoes

1 h

Pasta with Ground Chicken in Tomato Sauce

30 min

Salmon Pasta in Tomato Sauce

45 min

Pasta with Tomatoes and Basil

30 min

Pasta with Tuna and Tomato Sauce

30 min

Ingredients

2 servings

Long pasta 200 g
Water for cooking the pasta 2–3 l
Salt for the pasta water 7 g per 1 l of water
Ripe tomatoes 2
Bell pepper 2
Garlic 1 clove
Olive oil 1 tbsp
Salt, black pepper, sugar, nutmeg, Mediterranean herbs to taste
Parsley, tomatoes for garnish

Step-by-step recipe

Turn on cook modeKeeps your screen from turning off while the recipe is open

For this breakfast we make pasta with bell pepper from long Italian pasta. The best choice is not the widest noodle: tagliatelle or fettuccine. But the dish works just as well with familiar spaghetti, or even with wide pappardelle.
You can use any bell pepper in any color for the sauce. In season the most common bell pepper is light in color, closer to yellow-white. It works very well. Take the ripest tomatoes you can find, so you get a good tomato sauce.
Scald the tomatoes with boiling water, peel them and remove the seeds. It is also worth removing the stem end, the pale core inside. Only the pulp should be left. Put the tomato pulp in a blender, add a peeled garlic clove. Add salt and pepper to taste, a pinch of nutmeg, 0.5 tsp of sugar (2 g) and 1-2 pinches of a dried Mediterranean herb mix (oregano, basil, savory, mint and so on). Blend the tomato pulp to a purée.
Remove the seeds and stems from the bell pepper. Cut the pepper into narrow strips lengthwise, 15-20 mm wide. Heat the olive oil in a frying pan and fry the pepper in it until soft and browned.
An important point: the outer skin of the pepper peels off when fried or baked. It is worth picking it out and throwing it away. This is easy, because the pepper is cut in large pieces and the bits of skin are easy to see.
Pour the prepared tomato purée over the fried bell pepper, bring to a boil under a lid over medium heat and let it simmer for 3-4 mins.
Then take off the lid, turn the heat up a little and let the excess liquid boil off. The bell pepper sauce needs to be stirred from time to time. In the end the sauce should be as thick as sour cream. Since long pasta holds sauce on its surface less well, a sauce that is too thin is not the best option, because it will simply run off onto the plate.
Boil the pasta in 2-3 l of water salted at 7 g of salt per liter. Cook the pasta for exactly the time given on the package. This guarantees it is al dente, with a barely perceptible firmness in the very center of the cooked pasta. Combine the bell pepper sauce and the boiled pasta and toss thoroughly.
Put the pasta with bell pepper on plates. Garnish with sprigs of parsley and thin slices of fresh tomato.
By the way, warm pasta with bell pepper and fresh tomato slices is very tasty. Once we added fresh tomato to the sauce and pasta, we have done it that way ever since. It is a wonderful combination. I recommend it.
Pasta with bell pepper is a simple dish for a good breakfast. When you are in a hurry and have no time for a proper breakfast, this dish will always save the day.