Pasta with Roasted Peppers

Savoury Sweet Combination

Pasta with Roasted Peppers myfavouritepastime.com_0750Guess what? My dear microwave conked out this morning. One second it was heating, and the next second it was silent. I have tried everything possible: look around it, underneath it, on top, disconnect and connect the plug, shift it’s position but no…it’s dead, kaput, expired…. There was no mourning. I bought it 3½ years ago from the Bibles for Mission Thrift Store for $10. After 1278 days of service, I cannot complain. I have used every single penny I spent on it. (it cost me 0.008 cents per day). Thank God there are  genuine thrift stores around here.

Pasta with Roasted Peppers myfavouritepastime.com_0751Today I want to share a recipe for Pasta with Roasted Capsicum.  Capsicum, sweet pepper or bell pepper is a key ingredient used in every corner of the world. I guess the green ones are the most commonly used (correct me if I’m wrong, after all I’m just guessing). I tended to see more green peppers during my many travels around the world. The green ones take longer to roast compared to the red, yellow or orange ones. In this recipe I combined green and red, because I was thinking about Christmas. Can you imagine a Christmas tree decorated with red and green capsicums? If you are tired of the same old Christmas tree, maybe you should give the “Veggie Christmas Tree” a try. I leave you with My Favourite Nelson Mandela Quote: “No one is born hating another person because of the color of his skin, or his background, or his religion. People must learn to hate, and if they can learn to hate, they can be taught to love, for love comes more naturally to the human heart than its opposite.”

  • Ingredients 
  • 3 tablespoons extra virgin olive oil
  • 2 shallots finely chopped
  • 3 cloves garlic crushed
  • 2 teaspoons smoked paprika
  • ½-1 teaspoon chilli flakes
  • 6 medium Roma tomatoes skinned and chopped or 540ml  (19 fl. oz) can diced or whole Roma tomatoes 
  • Salt and freshly ground pepper to taste
  • 1 large red capsicum (bell pepper) roasted, peeled and cut into 1½ inch squares
  • 1 large green capsicum (bell pepper) roasted, peeled and cut into 1½ inch squares
  • 1 teaspoon brown sugar (optional)
  • 2 tablespoons tomato paste
  • 400g (14 oz) short pasta of your choice
  • 1 tablespoon capers
  • 2 tablespoons chopped parsley
  • ½ cup freshly grated Pecorino Romano or Parmigiano Romano cheese

Pasta with Roasted Peppers myfavouritepastime.com_8580Please always remember to assemble all ingredients before you start.

Pasta with Roasted Peppers myfavouritepastime.com_8581Heat oil in a heavy based skillet and add garlic and onions. Cook for about 5 minutes until softened. Do not brown.

Pasta with Roasted Peppers myfavouritepastime.com_8585Add paprika and chilli flakes.

Pasta with Roasted Peppers myfavouritepastime.com_8587Stir thoroughly to combine (about 1 minute)

Pasta with Roasted Peppers myfavouritepastime.com_8593Add tomatoes with their juice

Pasta with Roasted Peppers myfavouritepastime.com_8595season with salt and freshly ground pepper, bring to the boil and simmer for about 30 minutes. (If too dry add ½ cup water or stock)

Pasta with Roasted Peppers myfavouritepastime.com_8599Add red and green peppers, tomato paste and brown sugar, bring back to the boil and simmer ten minutes. Meanwhile boil pasta in plenty of salted water as per package instructions until al dente. Drain and reserve ½ cup pasta water.

Pasta with Roasted Peppers myfavouritepastime.com_8601The sauce before adding final ingredients

Pasta with Roasted Peppers myfavouritepastime.com_8605Add capers, parsley and half the grated cheese to the sauce,

Pasta with Roasted Peppers myfavouritepastime.com_0753toss in pasta and add 2-3 tablespoons reserved pasta water. Serve hot with some cheese sprinkled on top.

Pasta with Roasted Peppers myfavouritepastime.com_0749We enjoyed eating the pasta. We hope you’ll’ do too

Pasta with Roasted Peppers

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 shallots finely chopped
  • 3 cloves garlic crushed
  • 2 teaspoons smoked paprika
  • ½-1 teaspoon chilli flakes
  • 6 medium Roma tomatoes skinned and chopped or 540ml (19 fl. oz) can diced or whole Roma tomatoes 
  • Salt and freshly ground pepper to taste
  • 1 large red capsicum (bell pepper) roasted, peeled and cut into 1½ inch squares
  • 1 large green capsicum (bell pepper) roasted, peeled and cut into 1½ inch squares
  • 1 teaspoon brown sugar (optional)
  • 2 tablespoons tomato paste
  • 400g (14oz) short pasta of your choice
  • 1 tablespoon capers
  • 2 tablespoons chopped parsley
  • ½ cup freshly grated pecorino Romano or Parmigiano Romano cheese

Method

  1. Heat oil in a heavy based skillet and add garlic and onions. Cook for about 5 minutes until softened. Do not brown.
  2. Add paprika and chilli flakes. Stir thoroughly to combine (about 1 minute)
  3. Add tomatoes with their juice, season with salt and freshly ground pepper, bring to the boil and simmer for about 30 minutes. (If too dry add ½ cup water or stock)
  4. Add red and green peppers, tomato paste and brown sugar, bring back to the boil and simmer ten minutes.
  5. Meanwhile boil pasta in plenty of salted water as per package instructions until al dente. Drain and reserve ½ cup pasta water.
  6. Add capers, parsley and half the grated cheese to the sauce, toss in pasta and add 2-3 tablespoons reserved pasta water. Serve hot with some cheese sprinkled on top.

myfavouritepastime.com 

74 thoughts on “Pasta with Roasted Peppers

  1. This looks simple and delicious. I love it.

    And you did well to get a decent microwave for $10! My more expensive one caught fire after a few months, but fortunately I saved it as I never leave the kitchen when something is cooking. Apparently it is not a good idea to put foil inside a microwave. 🙂

    1. LOL. Lignum. Did you put foil inside the microwave? That’s usually the lesson number one about microwaves. I have to literally hover around my younger kids when there are warming something because sometimes they forget and put a spoon or a container with very shiny surface. Thanks for making me laugh, early in the morning. Have a fabulous day!
      Liz

      1. Not deliberately. I bought a charcoal bbq chicken and was reheating it in the bag it came in. I should have paid more attention to what the bag was made of. 🙂 Enjoy the rest of your day.

        1. Hi there Lignum,
          I know what you mean. Some of those bags are made of paper on the outside and lined with aluminium on the inside. I did that with chicken wings. Was so hungry I just wanted to warm and eat, then I saw sparks jumping in all directions LOL. Have a lovely week.
          Liz

  2. Hey, Liz! How are things up in Ontario? We’ve more snow forecast for tonight but I doubt it will be enough to worry about.
    I really do enjoy using roasted peppers with pasta. Like you, I think that green peppers are the most popular, though I much prefer the reds and yellows. I find them sweeter. You’ve included a nice combination of spices and I bet this sauce is very flavorful as a result. If your 13 year-old is at all like I was at 13, he probably licked his plate clean. 🙂

    1. Hi John,
      I have just shovelled some large, shiny flakes. It was such a pleasure, light and easy. I’m glad to hear you enjoy roasted pepper and pasta. We love it here, my boy inclusive. I think he dreams of pasta every night. The yellows and red are sweet to taste but the greens have that unique smell…and flavour. The kind you either like or not. I eat more red and yellow for sure, but I don’t mind greens in my Greek salad with some Feta cheese, yum. Have a lovely day John. I can see Max patrolling and wondering why the pots are turning white. Hugs to him.
      Liz

  3. You know what i have this two pepper sitting in my fridge and i was wondering what to do with them, now i know what recipe to make 🙂
    yummy and delicious. sorry about your microwave.

    1. Hi Chef Divya
      Ha ha. Happy cooking. I’ve just seen a nice pumpkin curry recipe and I’ve bookmarked to try. What are the serving suggestions? Have a wonderful week!
      Liz.

      1. This curry can be eaten as side dish. Enough for 2 people. But if you want to increase the quantity you can take 1 kg pumpkin which would be enough for 4 people and it also depends how much you eat it 😉
        My hubby liked it so much he ate more than half of the curry 🙂

        1. Thanks, Chef, I shall definitely give it a try. The pumpkins on their own, tend to be so bland sometimes I wonder whether they were really meant to be eaten at all. I’m glad to hear your hubby loved them. That means they must taste really good. I wish you a lovely day. I have just been shovelling snow so you can guess the kind of weather we have here this week. Best wishes, Chef and all the best in everything!
          Liz

    1. Hi Beth,
      I love most of Mandela’s quotes but the one about love touches me most. I am researching on microwaves. I hope I can get one before Christmas. Have a wonderful week too!
      Liz

  4. Yup, I think green peppers are the most common. In fact, in India about a decade ago we only got the green ones.. now of course we also see the red and yellow ones, but in smaller quantities. Neat recipe, Liz. And RIP microwave!

    1. Hi Priya,
      I agree with you about green peppers being more common. They are easier to grow especially in the tropics. In most parts of the world the green ones supersede the red/yellow. Ha ha I hope I get another microwave before Christmas. Have a great week!
      Liz

    1. Hi,
      You should try roasting bell peppers as well. The transformation is awesome. Roast veggies are always a pleasure to roast and eat. Have a fantastic week!
      Liz

      1. Life is always full of life and sometimes the blog has to take a backseat to other aspects of living. We’ve been cooking up a storm but haven’t had time to blog about it. 🙂 Thanks for thinking of us.

        1. Hi Richard,
          I agree with you. My blog has taken a back seat several times this year. I have cooked so many things but there is never enough time to post. My best wishes to Baby Lady
          Liz

  5. Hi, Liz –
    I like the flavors in this dish. There is not much to argue with – gorgeous in color and ingredients. I am, however, sorry to hear that your microwave went kaput. We have gone through two this year – and you already know our washer dilemmas. 😉 We were just at the thrift store and I have some fantastic finds. We would certainly be good thrift store buddies – I could buy colorful purses and blog props, you microwaves and washers! 🙂 Seriously, I will try this recipe out soon. Also, love ode to Mr. Mandela:
    “No one is born hating another person because of the color of his skin, or his background, or his religion. People must learn to hate, and if they can learn to hate, they can be taught to love, for love comes more naturally to the human heart than its opposite.”
    It’s funny, I really love Christmas. This time of year is so beautiful and fun. We don’t have a Christmas tree, or open presents… because we are Jewish, of course. Still, it is very nice to be included in parties, gatherings – really anything involving holiday food. And to think that Jews were persecuted not so many decades ago. I like to think the world continues to move forward. Look at how much changed in Nelson Mandela’s life time for both South Africans and African Americans, as well. I am glad that you are so soulful and open-minded.
    Have a great night.
    Warmly –
    Shanna xx

    1. Dear Shanna,
      I was kind of missing you and wondering where you are, what you’re doing, then this note popped up. I have just had dinner (Spicy rice with tomato, veggies and meatballs) I think I overate (LOL). It was very nice so I plan to post it very soon.
      I’m glad to hear you’re Jewish. Your middle name always left me wondering (Konig means queen in Dutch/German and dorf means a village in German)-I speak a little German.).
      I love and celebrate Christmas, although not in the commercial sense it has been transformed into. I haven’t put up my tree, lights and now it’s going to be snowing here the whole week…sigh! Today we actually shovelled snow on my street. The little mounds have started piling up.
      I’ve always just wished everyone would love one another then all the senseless wars/killings/hatred going on everywhere would stop. If only we focused all that time and energy in doing positive things. A lot has changed in the world, for better, yes and for worse too, unfortunately, but i think “for better has prevailed” Thanks so much for sharing your thoughts. I’m glad I met you. My best wishes to SM and LG and I wish I could mail you a fruit cake….Have a good night. Best Liz

      1. Hi, Liz,
        Okay, we are clearly penpals. I think we should exchange emails, pronto! 🙂 I am shanna.ward@alumni.utexas.net.
        Yes, my middle name is a pretty dead giveaway, haha. I do not speak much German, though wish I did. My family actually left Germany and Austria for the United States and Canada. My husband speaks German. His brother actually lives and works in German and is in a long-term relationship with the most fabulous German girl.
        I really, really love this season. Even though I am Jewish, the gift-exchanging, generosity, goodwill, kindness, friendship, lights, food – everything is so enticing and just wonderful. I can’t wait to see photos of your celebration on your blog. Actually, I am packing a present to a friend in Oregon as we speak! 🙂 Hopefully your snow will subside soon and you can have some Christmas fun.
        I have never understood why people let such silly things as ethnicity, religion or beliefs divide them. I am so blessed to have friends of every walk of life. It would be boring if everyone were just like me.
        Oh, fruit cake. Love them. Especially the boozy ones! 🙂 I am glad we have connected via blogging. You are a special lady. Stay warm, now.
        Best wishes,
        Shanna
        P.S. Yes, it has been a busy week for me – when I fall off the face of the earth, it is due to responsibilities at home or work (I freelance write and edit). My brother is also staying with us for a bit.

        1. Hi there Shanna,
          I’m terribly sorry I took so long to respond. Yesterday was a busy day for me. I was trying out some recipes since Wednesday, and now I think I’m ready to post some of them. You can send me e-mail at: myfavouritepastime(at)yahoo(dot)com It lands directly on my phone, I look forward to communicating with you.
          I have a friend who is married to a German and they live both in Canada and Germany. Once upon a time I hoped to study in Germany so I started learning the language but eventually ended in the Netherlands instead. I have lots of Dutch friends.
          I shall be baking some fruit cakes from this weekend, with lots of booze of course. I love fruit cakes. I have met many great people through blogging and I hope one day I’ll get to see most of them in person.
          Glad to hear you freelance, write and edit. Maybe one day you’ll edit my cookery book. I wish you all the best in everything. Have a fabulous week. We have LOADS of sunshine today. Amazing!
          Liz

        2. Hi, Liz,
          I just shot you an email so we can stay connected. Particularly if I have a recipe question. Your blog is filled with great ones.
          You know, I have been to The Netherlands. The people are SO lovely and kind – and the food is so yummy, too. Maybe you will make it out to Germany sometime, soon… It is a nice place to live and visit. I have only lived in Spain and various places in the United States.
          I love fruit cakes, too. They. Are. So. Good. when homemade. And boozy. Hehe. If we ever meet, I do expect a fruitcake. And some muffins…. 😉
          I would LOVE to edit your cookie book. It would be quite the honor. In the meantime, do enjoy your sunshine. It was sunny today, cold and no longer snowing. Very nice. Of course, I spent the day baking this or that and eating chocolate covered marzipan in between.
          Take good care! And thank you for your kind note.
          Shanna

        3. My Dear Shanna,
          I am terribly sorry. December gets so busy sometimes, I lose sense of everything else I do. I have been spending time with the kids in school for end year performances and lots of games played this week as well. Now they are home for Christmas break and we can finally relax and even have a little blogging time. Fruit cake and muffin it shall be, when we finally meet. I plan to have a cookbook someday of course…I trust it shall happen. Take care and thanks so much for everything. I hope you have a wonderful 2014. Best wishes,
          Liz

        4. Hi Shanna,
          Sorry I took so long to respond. Hope you understand. I have posted one fruit cake photo..ha. I enjoyed eating it. Hope the new year has been fun for you. Have a lovely week. Best….
          Liz

    1. Oh yes there are times when I stick my favourite smoked sausages in there too. Thanks. Long time…you must be extra busy. Have a fabulous week!
      Liz

  6. A very tempting recipe and I have all the ingredients. Hmmmm. Meanwhile: what a hardworking microwave you had! May he/she RIP, ha ha.

    1. Hi,
      Happy cooking. I enjoyed eating it. Ha ha that microwave gave me the best service, ever! It’s sure resting in peace…cold and lonely and wondering what happened to all the activity…have a lovely week (LOL).
      Liz

    1. I started thinking about dinner as soon as I woke up. I am making some pilau with meatballs today. my son loves it. Happy cooking and thanks for visiting. Have a fabulous week!

  7. A very beautiful dish and presentation Liz. And, very fitting for the season. I bought a large jar of fire roasted sweet peppers so this is a recipe I can use them in perhaps because I need to use them up before my big trip. Also the half jar of capers I didn’t know what to do with! Thanks, you’ve rescued my day for dinner tonight. I love these fire roasted peppers with fresh mozzarella and balsamic vinegar. That quote of Nelson Mandellas is so beautiful isn’t it? And so very very true. Thank you for reminding us. I hope your week has begun well, happy days!

    1. Hi Sandy,
      Thank you, Sandy for complimenting. I roasted the peppers myself. Couldn’t find some good roasted peppers from my local store, Food Basic. It’s so basic it only stocks the most basic ingredients. Fire roasted, fresh mozzarella and balsamic sounds really delicious. Love is patient and kind, if we all loved one another the world would be the most peaceful place. My week begun with shovelling. And I forgot to park in the garage so the car was one white mound standing on four legs. At least my arms had a workout and I was puffing and panting, too. Have a lovely week!
      Liz

  8. Beautiful pictures! Looks so appetizing. I would of course skip the bell peppers, no matter how many times I try I still don’t like them. My husband does though so maybe ill make it for him and fast for the night! Sorry about the microwave, but at least it was useful while it lasted. Luckily my husband fixed our’s when it broke a while back.

    1. Hi Mama D,
      Thank you. I love bell peppers but they are the sort of ingredient that one either loves or not and I do understand. They have a very characteristic and unique taste and smell. Life without a microwave is living hell…especially when it comes to warming left overs. Thank God yours was fixed. I have to buy another one in the next one week. I am doing my research. Thanks for visiting and have a wonderful week.
      Liz

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