Hearty bell pepper pasta. Are you ready for this flavor-bursting plate of pasta? Imagine plenty of soft sautéed peppers, combined with tomato paste and basil to create an exceptionally satisfying sauce. Topped with grated Parmesan and crispy pistachios. It’s easy to make, yet irresistibly delicious with peppers that seamlessly meld into the sauce.
How to Make Bell Pepper Pasta
To make this easy dinner, we start with sautéing finely chopped peppers until they begin to soften. Next, we add garlic, shallots, and aromatic elements, elevating the flavor significantly. The addition of chicken broth allows the components to meld as the peppers achieve a soft and jam-like consistency through gentle cooking. This step only requires 10 minutes, leaving us with the simple task of adding tomato paste, and fresh basil. While at the same time, we boil the pasta. Done!
For a satisfyingly crispy finishing touch, we generously sprinkle chopped pistachios atop the rich and luscious pasta. This garnish adds just the right amount of texture and a delightful crunch. It’s a recipe you might find yourself revisiting frequently.
Let me guide you through the recipe with this step-by-step VIDEO.
Feel free to enjoy this pasta as a weekday dinner staple, though its sophistication also makes it an excellent choice for entertaining at dinner parties.
- Feel free to use your preferred pasta shape, but opt for a tubular variety that can embrace the sauce within its folds.
- Swap out chicken broth for vegetable broth if you prefer a vegetarian version.
- Experiment with parsley as a substitute for basil to give the dish a distinct twist.
- If pistachios aren’t on hand, consider using pine nuts or breadcrumbs for an alternative textural enhancement.
- Storage: Refrigerate the leftovers in an airtight container for up to 3 days.
- To freeze: For longer storage, the sauce can be frozen for a period of up to 3 months.
Hearty Bell Pepper Pasta
- 11 ounces penne
- 2 yellow bell peppers deseeded and cut into thin strips
- 2 red bell peppers deseeded and cut into thin strips
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- 4 garlic cloves minced
- 1 shallot finely sliced
- 1 tsp dried thyme
- 1 tsp sweet paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp crushed red chili flakes
- 1 cup chicken broth or vegetable broth
- 5 tbsp tomato paste
- 20 basil leaves
- grated Parmesan for serving (optional)
- 2 tbsp chopped pistachios for serving
- Cut bell peppers in half lengthwise through their stems. Remove and discard any seeds and white ribs. Cut the bell peppers into thin strips.
- Mince the garlic cloves and finely chop the shallot.
- Heat oil in a large non-stick pan over medium-high heat. Add bell peppers. Then reduce heat to medium-low and cook, stirring occasionally, until peppers begin to soften, about 10 minutes. Add garlic, shallot, thyme, paprika, salt, pepper and red chili flakes. Cook for 5 minutes.
- Add chicken broth, cover the pan and simmer, for 10 minutes, or until peppers are soft and jammy.
- Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of cooking water.
- Add butter to the bell peppers, stir until melted. Add basil, cooked pasta and tomato paste. Stir until just combined. Add a splash of cooking water to create a glossy sauce. Add salt and pepper to your own taste. Simmer for 1 minute.
- Divide pasta among bowls, serve with grated Parmesan and pistachios. Enjoy!