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Peperonata and Yellow Pepper Pasta

Peperonata and Yellow Pepper Pasta
  • Prep 30 min
  • Total 60 min
  • Servings 3
Updated July 20, 2017


  • 1/4 cup olive oil
  • 1 onion, cut into strips
  • 2 cloves garlic, minced
  • 1 red pepper, seeded and deveined, julienned
  • 1 yellow pepper, seeded and deveined, julienned
  • 6 tomatoes, peeled and diced
  • 1 tablespoon tomato paste
  • 1 teaspoon yellow pepper paste
  • 1 sprig thyme
  • 1/2 cup parsley, chopped
  • Salt and pepper to taste
  • 1 box (1 lb) quinoa short pasta (fusilli)
  • 1/2 cup Parmesan cheese


  • 1
    Heat oil in a saucepan on medium heat. Add onion and garlic, and sauté for 3 minutes. Add red and yellow peppers, and sauté for 3 minutes.
  • 2
    Add tomatoes, tomato paste and yellow pepper, and stir well. Add thyme. Cover, leaving the lid cracked, and lower the flame. Cook for 25 minutes or until all the vegetables are very soft.
  • 3
    Add the chopped parsley, and salt and pepper to taste. Remove thyme sprig and set sauce aside.
  • 4
    In the meantime, cook the pasta in a saucepan with plenty of boiling water. Follow instructions on the box. When the pasta is cooked al dente, drain it, reserving one cup of cooking water.
  • 5
    Mix pasta with sauce. If it seems dry, add reserved water a little at a time.
  • 6
    Serve in bowls, sprinkled with Parmesan cheese.

  • If you add 1/2 cup of raisins to the sauce, it will have a slightly sweet taste everyone will love.
  • Use every kind of pepper you have available.
  • You could add two bay leaves to the sauce while it cooks.

No nutrition information available for this recipe

  • Morena Cuadra Peperonata is a classic Italian sauce. Here you have it, with some slight modifications. Since it's very easy to make and can be eaten warm or at room temperature, it's sure to become part of your menu repertoire. Serve it with an arugula salad, lightly dressed with lemon juice and olive oil.
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