If you’re craving a big cozy bowl of creamy pasta but creamless, you really can’t go wrong with peppers and cherry tomatoes. Add some anchovies in there and you’re taking your pasta game up to a whole new level. It’s a creamy, rich and comforting sauce
This Hearty Bell Pepper Pasta is always a Hit. Spaghetti pasta, a creamy bell pepper sauce, chopped cherry tomatoes with anchovies, topped with fresh basil and chives.
For another pasta dish bursting with flavor, check out my Spaghetti with Curry and Pancetta and Aromatic Pasta.
For more Peppers recipes take a look at Eggplants Pasta with Peppers and my delicious Peppers Meat Loaf.
Sprinkle on top some fresh basil and red pepper flakes for some spice!
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What makes this recipe great
- It’s creamy without cream.
- l love how easy this recipe is to put together
- You’ll need just a few everyday ingredients.
- It is full of such amazing flavor!
- You can make the sauce in advance.
- It can be made gluten-free by using your choice of gluten-free pasta
Ingredients
- Pasta: You can use whatever pasta kind of pasta you love. I went with spaghetti but spaghettini, and linguine are great too.
- Bell Peppers: Yellow peppers are perfect for this recipe. It's important to choose fresh peppers
- Cherry Tomatoes: grapes work well too. They are juicy and flavorful as well.
- Capers: add flavor to the dish, choose quality salted capers
- Anchovies:
- Basil: fresh is best
See recipe card for quantities.
Instructions
Cut the peppers in half, length-ways, discard the stalks and seeds, then cut in thin slices and, finally, into small pieces. Soak them in cold water to make them more digestible.
Wash the capers under running water
Peel and finely slice the onion.
In a large saucepan, heat the oil, add the anchovies and, with the help of a fork, melt them in the oil.
Add the onion and cook on low heat for 5 minutes, then add the drained peppers, the chili pepper and the capers.
Cover and cook for about 20 minutes until tender, stirring occasionally.
After the time, put half the peppers in a blender, reduce them to a puree and pour it back into the pan.
Cut the cherry tomatoes and pour them into the sauce and mix everything together.
Cook for a further 10/15 minutes.
Meanwhile, bring to a boil a large saucepan of salted boiling water and cook the Spaghetti.
Drain the pasta “al dente”, pour it into the pan with the sauce, and add the roughly chopped basil leaves.
Mix everything together to allow the flavor to combine.
Your dish is ready!
Substitutions & Variations
- Pasta - Choose brown pasta if you want a healthier solution, brown rice has more nutrients and is more satisfying
- Cherry Tomatoes - grape tomatoes also work
- Capers - capers can be replaced with black olives
- Spicy - add chili pepper flakes or some spicy oil to imbue heat into the dish
- Anchovies - I prefer anchovies fillets but feel free to use anchovy paste
- Basil - use fresh basil leaves
What to serve with it?
For a healthy lunch, you can serve on its own or you can add a very simple salad for a bit of freshness like my Salad with Blackberries, Tuna, and Walnuts You can enjoy it with a chocolaty cake like Double Chocolate and Strawberries Cake or a comforting Italian Tiramisù
Storage
Keep in an airtight container in the fridge for the day after. Do not keep longer than 2 days and preferably eat it at room temperature. Before serving, give it a good stir.
Expert tips
It is important to cook the pasta "al dente" and not overcooked.
Make sure you use fresh ingredients instead of ready-made condiments since although these are more convenient and practical, they often use low-quality oil and unhealthy ingredients.
The best way to enjoy this pepper recipe is to serve it immediately. If you have leftovers take them out of the fridge about an hour before serving.
To make this sautéed peppers pasta a unique dish, add a protein such as mozzarella, chicken, tuna, or salmon.
Frequently asked question
You can easily turn this dish vegan by skipping the anchovies, it will still taste good
I recommend making only the sauce in advance. Leave the tomato off until just before serving to prevent soggily.
You can make the sauce in advance and freeze it. I don't suggest freezing pasta.
Yes, absolutely you can use your favorite gluten-free pasta.
Recipes you might enjoy:
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Recipe
Bell Peppers Pasta with Tomatoes
Ingredients
- 350 gr. spaghetti
- 3 yellow bell peppers
- 150 gr. cherry tomatoes
- 7-8 anchovy fillets
- 1 onion
- 2 tbsp. salted capers
- 3 tbsp. of extra virgin olive oil
- 1 sprig of fresh basil leaves
- dried red chilli pepper to taste
- salt
Instructions
- Cut the peppers in half, length-ways, discard the stalks and seeds, then cut in thin slices and, finally, into small pieces. Soak them in cold water to make them more digestible.
- Wash the capers under running water
- Peel and finely slice the onion.
- In a large saucepan, heat the oil, add the anchovies and, with the help of a fork, melt them in the oil.
- Add the onion and cook on low heat for 5 minutes, then add the drained peppers, the chili pepper and the capers.
- Cover and cook for about 20 minutes until tender, stirring occasionally.
- After the time, put half the peppers in a blender, reduce them to a puree and pour it back into the pan.
- Cut the cherry tomatoes and pour them into the sauce and mix everything together.
- Cook for a further 10/15 minutes.
- Meanwhile, bring to a boil a large saucepan of salted boiling water and cook the Spaghetti.
- Drain the pasta “al dente”, pour it into the pan with the sauce, and add the roughly chopped basil leaves.
- Mix everything together to allow the flavor to combine.
- Your dish is ready!
Notes
Substitutions & Variations
- Pasta - Choose brown pasta if you want a healthier solution, brown rice has more nutrients and is more satisfying
- Cherry Tomatoes - grape tomatoes also work
- Capers - capers can be replaced with black olives
- Spicy - add chili pepper flakes or some spicy oil to imbue heat into the dish
- Anchovies - I prefer anchovies fillets but feel free to use anchovy paste
- Basil - use fresh basil leaves
Storage
Keep in an airtight container in the fridge for the day after. Do not keep it longer than 2 days and preferably eat it at room temperature. Before serving, give it a good stir.
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