Pasta Peperonata


Hiya!  This morning I have such a tasty pasta dish!  You will love it.  Assuming I know what you love…

It’s a perfect dish for the early spring heading into summer.  No heavy cream necessary.  Although the original recipe does make it a bit heavier but I didn’t feel like doing that.  I still trust Jamie Oliver and his professional cooking skills, though.


I hope you enjoy it!


Pasta Peperonata

Adapted from Jamie Oliver

Serves 4


2 red bell peppers, chopped

2 yellow bell peppers, chopped

Olive oil



2 shallots, thinly sliced

2 cloves garlic, diced

2 handfuls flat leaf parsley, roughly chopped

2 Tbsp balsamic vinegar

1/4 cup grated parmesan cheese

1 box penne (or any tube pasta)


Coat a sauté pan in some olive oil.  Heat the oil on medium.  Add your red and yellow peppers, as well as a pinch of salt and pepper.  Cook for about 15 minutes.

Add the shallots and garlic and cook for another 20 minutes.  Mix with 2 Tbsp balsamic vinegar.  Most of the vinegar should sizzle away.

While you are waiting for that to cook, start your pot of water for the pasta.  Cook pasta as directed.

Once pasta has finished, add to pepper and onion mix.  Thoroughly combine and add parsley and parmesan.  Coat all of the pasta with olive oil (and more balsamic if you’d like!).

Bon appétit!


With love,


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