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Bell Pepper Pasta

Prep Time:

10 minutes

Cook Time:

3 minutes (let pasta simmer with sauce)


4 Servings



Dietary Restrictions:




Margherita Scussat
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  • 8 oz dry pasta of your choice (try to get good-quality pasta. Good brands are Barilla or De Cecco)

  • 2 large red bell peppers

  • 4 tablespoons olive oil

  • 2 peeled cloves of garlic

  • 1/2 an onion

  • ½ cup sliced black olives

  • Salt to taste

  • (optional) 8 fluid oz heavy cream

  • (optional) 2 tablespoons capers or anchovies

  • Parmesan cheese for serving


  1. Cook the pasta according to the bag’s instructions

  2. Chop the peppers into 1 inch slivers

  3. Dice the onion into very small slivers

  4. In a large pan (with lid) place the olive oil, onion, garlic, bell peppers, (capers/anchovies), and salt. Turn on medium heat and cover the pan. Let cook for about 8 minutes on medium heat, or until peppers are softened and slightly browned.

  5. (optional) add the heavy cream

  6. Add the cooked pasta into the pan with the sauce and mix around. Let pasta cook covered on medium heat 3 more minutes.

  7. Take the pasta off the heat and enjoy!

Storage Indications: You can store the pasta in a tableware and microwave it the following day.

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