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Pasta Peperonata

Pasta Peperonata Recipe

  • 2 red peppers, deseeded and sliced
  • 2 yellow peppers, deseeded and sliced
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 red onions, peeled and finely sliced
  • 2 cloves of garlic, peeled and grated
  • 2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
  • 2 tablespoons red wine vinegar or balsamic vinegar
  • 2 handfuls of grated Parmesan cheese
  • Optional: 2 heaped tablespoons mascarpone cheese or crème fraîche
  • 455g/1lb rigatoni, penne or spaghetti
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 637kcal (32%)
Total Fat 16g (24%)
Saturated Fat 4g (20%)
Cholesterol 11mg (4%)
Total Carbohydrate 101g
Dietary Fiber 7g
Sugars 8g
Protein 22g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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