Pasta with Romano Peppers


This is the best way to enjoy a pasta dish with the fresh flavour of summer vegetables. The combination of peppers, cherry tomatoes, and basil make a colourful and fragrant meal which is easy to prepare and even easier to love.

Serves 4


5 tablespoons of extra-virgin olive oil

1 onion, peeled and chopped

1 clove of garlic, peeled and finely sliced

4 romano peppers, two red and yellow orange, deseeded and sliced

300 g of cherry tomatoes, halved

A handful of fresh basil, chopped

1 fresh red chilli, deseeded and finely chopped

400 g of pasta penne


Pecorino cheese


In a large saucepan heat the extra virgin olive oil on a medium heat, add the chopped  onion and garlic and sauté them for a few minutes.

Add the sliced peppers and cook for 6-7 minutes until they soften, stirring occasionally. Then add the cherry tomatoes and season lightly with salt. Cook until the tomatoes have reduced and the liquid they release has evaporated, about 20 more minutes.

Bring a large pan of slightly salted water to a boil, add the penne and cook according to the package instructions.

When the pasta is ready, drain it and add it to the sauce pan, adding the fresh basil and chilli.  Cook it for just a minute or two more to absorb the flavours of the sauce. Serve with some Pecorino cheese.

tempting-spoon-pattern-RED-03TEMPTING TIPS

For this recipe you can also use fusilli. The sweet romano peppers and tart tomato sauce in this trouble-free pasta dish need the contrast of a crisp white with some herbal character like a New Zealand Sauvignon Blanc, or a refreshing Riesling with a hint of residual sugar to tame the spiciness of the chilli.


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