Invent Your Recipe
Pasta with Peppers and Olives: A 35 Minute Recipe
Pasta with Peppers and Olives. Roasted red peppers and olives sautéed with extra virgin olive oil, garlic, and onions and served with spaghetti.
Welcome to the third recipe in our Pasta with Peppers series of recipes. In this version, Pasta with Peppers and Olives, we are using red roasted peppers and kalamata olives to change up this dish. With these ingredient changes this recipe offers a whole new eating experience.
Look for more recipes to be coming out in this series, Pasta with Peppers.
INSTRUCTIONS – Pasta with Peppers and Olives
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Spaghetti
- Prepare the spaghetti according to the instructions on the package for al dente. Half-way through cooking reserve ½ cup of pasta water.
Preparing the Vegetables
- While the spaghetti is cooking, in a large skillet or pot add the extra virgin olive oil and bring to high heat.
- Next, add the garlic and onion and sauté for 4 minutes, mixing occasionally.
- Next, add the roasted red peppers, olives, salt, and ground black pepper.
- Sauté for 5 minutes, mixing occasionally. Next, add the pasta water, cheese, and basil and cook for 4 minutes, mixing occasionally.
- Finally, add the cooked pasta and mix well to incorporate all of the ingredients.
To Serve:
- Place the pasta with peppers and olives in a large serving bowl and sprinkle with more grated cheese.
Pasta with Peppers and Olives
Ingredients
- 1/2 lb. spaghetti
- 8 oz. Roasted Red Pepper cut into thin strips
- 4 oz. Kalamata olives pitted and sliced
- 4 cloves garlic sliced
- 1 onion sliced
- ¼ cup extra virgin olive oil
- ½ cup pasta water
- 2 tbsp. grated parmesan cheese
- 2 tbsp. sliced basil
- 1 tsp. salt
- ¼ tsp. ground black pepper
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Spaghetti
- Prepare the spaghetti according to the instructions on the package for al dente. Half-way through cooking reserve ½ cup of pasta water.
Preparing the Vegetables
- While the spaghetti is cooking, in a large skillet or pot add the extra virgin olive oil and bring to high heat.
- Next, add the garlic and onion and sauté for 4 minutes, mixing occasionally. Next, add the roasted red peppers, olives, salt, and ground black pepper.
- Sauté for 5 minutes, mixing occasionally. Next, add the pasta water, cheese, and basil and cook for 4 minutes, mixing occasionally.
- Finally, add the cooked pasta and mix well to incorporate all of the ingredients.
To Serve:
- Place the pasta with peppers and olives in a large serving bowl and sprinkle with more grated cheese.
Notes
Nutrition
Invent Your Recipe:
This pasta with peppers and olives recipe is the third version of our Pasta with Peppers series of recipes. In our other versions we have used onions, zucchini, diced tomatoes, and penne pasta in those dishes. Pasta is really versatile, so I would recommend added which ever vegetables you like to this dish. I would try green beans, spinach, chard, asparagus, eggplant, carrots, or Brussel sprouts.
For an even more filling dish I would add some grilled chicken, pork, or shrimp to this dish. Grill up the meat separately and mix it into the dish when you add the pasta.
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