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Pasta With Pepper and Tomato Sauce

5.0(163)

Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they’re often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.

by Martha Rose Shulman

Open original recipe

ItalianDinner, Weeknight, Main Course

Servings

6 servings

Total time

Calories / serving

384 kcal

Ingredients (10)

serves

2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 medium onion, choppedonion
2 large garlic cloves, green shoots removed, mincedgarlic
1 1/2 pounds red peppers, cut in large dicebell-pepper
1 1/4 to 1 1/2 pounds tomatoes, cut in wedgestomato
1 sprig fresh basilbasil
Saltsalt
freshly ground pepper to tastepepper
1 pound spaghettispaghetti
Freshly grated Parmesan or ricotta salata for servingparmesan

Instructions (4 steps)

01Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
02Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.

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Rich recipe — supports nutrition-aware planning.