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!
I 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 sauce.
This is such a simple dish but really big on flavor. Unbelievably delicious!
If you like what you see and would like to receive recipe updates, feel free to join our site or like us on Facebook. Thanks for visiting!
Click on the above icon for printing. Click on the images to remove them for easy printing.
Ingredients
1 Tablespoon Olive oil
3 Tablespoon Butter
4-5 garlic cloves, minced
1 medium onion, chopped
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 around
Procedure
Cook the pasta according to package directions while making the sauce.
Heat 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,
yum!
If you like what you see and would like to receive recipe updates, feel free to join our site or like us on Facebook. Thanks for visiting!
Last updated on March 22nd, 2020 at 08:43 pm
Such a simple delightful recipe! Love recipes like this that are quick to make on a weeknight!
It's surprisingly delicious too and many have tried and love this! Thanks, Sandhya!
Awesome!!! Pinning and now following via GFC:)))
Thanks for joining Manila Spoon and for sharing this over at your Facebook page. Appreciate it, Evelyn!
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!!!
Hugs
So very kind of you to pin it, Evelyn. Grateful for your kind share! 🙂
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!
What a wonderful story Terese! Glad it worked for you! Thanks for trying it. 🙂
Your little girl is so cute in that first photo
She is a darling, I feel so blessed. Thanks, Carla.
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.
Wonderful! That's good to know! Hope you enjoy it. 🙂
Hi Abby, since I am not a good cook. I always tend to find good recipes online and I came across to your site. And as I browse your recipes It gives me a lot of ideas and techniques on how to cook a good food. The first one I tried was the non baking cheesecake and it was a hit. Thank yoh for sharing your recipes. And would love to try all of your recipes.
Author
Thanks for stopping by Beth. Glad to know you’re enjoying the recipes. Which no-bake cheesecake was it? Strawberry or Blueberry? Just wondering. Thanks!