Across Italy · No.95 / 103
Bell Pepper Pasta
Bell Pepper Pasta
Penne with strips of red and yellow pepper braised in an anchovy-tomato sauce.
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Meet the dish
An Italian summer home pasta using sweet bell peppers
Soften white onion with anchovy and oil for about ten minutes, adding small splashes of water. Slice seeded red and yellow peppers, braise for fifteen minutes, then add passata, a pinch of sugar and basil for ten more. Keep the vegetables in strips rather than blending them.
Pasta shapes to use
- penne rigate
Key ingredients
- red bell pepper
- yellow bell pepper
- anchovies
- passata
- white onion
Follow the cooking scenes
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Step 1: Sweeten the onion
Cook onion and anchovy in oil for ten minutes, adding a little water.
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Step 2: Slice the peppers
Remove seeds and white ribs, then cut both colours into even strips.
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Step 3: Cook in stages
Braise peppers for fifteen minutes, then add passata, sugar and basil for ten more.
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Step 4: Coat the penne
Add al dente penne and mix without breaking down the strips.
What to watch for
- Judge salt only after the anchovies have dissolved.
- Removing the white ribs improves texture and sweetness.
What sets it apart
Unlike blended pepper cream, this keeps the vegetables in strips and supports them with anchovy and tomato.
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