Penne with Peppers, Fresh Tomatoes and Basil

This pasta dish is full of deliciously fresh flavors and  so perfect for using your summer produce!! So seriously yummy you won’t miss the meat!

This pasta dish is full of deliciously fresh flavors and  so perfect for using your summer produce!! So seriously yummy you won't miss the meat!

love going to the farmer’s market to buy fresh produce which I can immediately
use for easy stir-fries or pasta dishes. Usually, I would buy some fresh ripe tomatoes,
colorful peppers and fresh herbs which I love to use in making fresh pasta sauce. While browsing the internet, I chanced upon this recipe – Penne Pasta with Peppers, Tomatoes and Basil from Giuliano
Hazan’s Thirty Minute Pasta. Since I had the ingredients needed for the dish, I began to work on it and simply adapted it to what has now become a favorite summer pasta dish.

According to Hazan, it makes a difference
if you peel the peppers before you use it as it removes the bitterness coming from its skin and
brings out its sweetness. I followed his advice and it was spot on. I also peeled the tomatoes as
recommended by him and the result is a really juicy yummy tomato

This is such a simple dish but really big on flavor. Unbelievably delicious!

If you wish to print the recipe, there’s a print-friendly icon below. Click on the image box and tick on remove photos for easy printing.



1 Tablespoon Olive

3 Tablespoon  Butter

4-5 garlic cloves,

1 medium onion,
2 bell peppers (red & yellow), peeled, seeded, cut lengthwise
into thin strips, then diced

1 1/2 lbs ripe tomatoes
(about 2 large beefsteak tomatoes or your fave one), peeled and diced

10 fresh basil leaves,
coarsely chopped

Salt and freshly ground
pepper, to taste

Penne or any pasta of
your choice

Parmesan cheese to pass


Cook the pasta according to package directions while making the sauce.

the oil in a skillet. Add the butter and let it melt, don’t let it burn. Once
the butter has sizzled and melted, add the garlic and cook for about a minute.
Add the onion and sauté until it’s soft about 4-5 mins. 
When the onion has
softened, add the peppers and season with a little salt. Cook for about 8-10
mins or until fully tender. Stir in the
tomatoes and continue to sauté for
another 10 mins until the tomatoes have reduced and the liquid released has
dried up a bit. Halfway through, stir in
the chopped basil.

When almost done, season with salt and freshly ground pepper.
Add the freshly cooked pasta of your choice
to the sauce and mix until the pasta is fully coated. Serve immediately
with parmesan cheese on top. Oh,

This pasta dish is full of deliciously fresh flavors and  so perfect for using your summer produce!! So seriously yummy you won't miss the meat!

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  1. January 5, 2013 / 12:51 am

    Such a simple delightful recipe! Love recipes like this that are quick to make on a weeknight!

    • January 5, 2013 / 7:53 pm

      It's surprisingly delicious too and many have tried and love this! Thanks, Sandhya!

  2. April 7, 2013 / 10:42 pm

    Awesome!!! Pinning and now following via GFC:)))

    • April 10, 2013 / 3:12 am

      Thanks for joining Manila Spoon and for sharing this over at your Facebook page. Appreciate it, Evelyn!

  3. April 7, 2013 / 11:51 pm

    Just a quick note to let you know that I pinned this and my pinterest page is going crazy with repins!! Awesome job on this dish!!!

    • April 10, 2013 / 3:13 am

      So very kind of you to pin it, Evelyn. Grateful for your kind share! 🙂

  4. Terese Burns
    April 17, 2013 / 12:49 am

    Abby, I planned on making this for dinner tonight after you posted it today. I bought the ingredients this afternoon, but didn't arrived home after my son's baseball game until 7 pm – facing feeding my starving brood. This recipe saved me from mutiny in the kitchen! To save even more time, I brought a large pot of salty water to boil, but before I used it for the pasta, I threw in the tomatoes and peppers (whole. After a few minutes of boiling, I could see the skins breaking, and using a slotted spoon, I removed them from the water then added the pasta to cook. I was able to peel the skins right off, and as an added benefit, they were partially cooked. After sauteing the garlic and onions, I added the chopped partially-cooked veggies and basil, and cooked per the recipe. I drained the cooked pasta- saving about 3/4 cup of the salt water – added the veggies, tossed, adjusted for taste and consistency, plated, and topped with grated Parmesan. I am a hero thanks to this recipe!

    • August 20, 2013 / 1:47 am

      What a wonderful story Terese! Glad it worked for you! Thanks for trying it. 🙂

  5. Carla
    August 11, 2013 / 6:09 am

    Your little girl is so cute in that first photo

    • August 20, 2013 / 1:48 am

      She is a darling, I feel so blessed. Thanks, Carla.

  6. Anonymous
    September 17, 2013 / 8:28 pm

    Thanks for this. Fixing for supper….nice thing is I have all of it growing in the garden….just have to run out and pick the tomatoes and peppers and pinch off some basil. Looking forward to tonight. Was wondering what to fix. So glad I looked at your page.

    • September 17, 2013 / 9:20 pm

      Wonderful! That's good to know! Hope you enjoy it. 🙂

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