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bell pepper pasta

Homemade Bell Pepper Pasta

Delicious Homemade Bell Pepper Pasta recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 975
Ingredients Method

Ingredients
  

  • 8 oz spaghetti
  • 1/2 cup pasta water
  • 1.5 tbsp extra virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 6 cloves garlic, minced
  • 4 large bell peppers, sliced into strips
  • 3/4 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1 1/4 cups diced tomatoes
  • 1/2 cup fresh parsley, chopped
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp fresh lemon juice
  • Grated parmesan cheese, for garnish

Method
 

  1. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water—this starchy liquid will help bind the sauce and create a silky finish. While the pasta cooks, prepare your mise en place: thinly slice the onion, mince the garlic, slice the bell peppers into strips, chop the parsley, and have the tomatoes and all seasonings measured and ready. I like to have everything prepped before I start cooking the sauce because once you begin sautéing, things move quickly.
  2. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and cook for about 2 minutes, stirring occasionally, until they begin to soften and become translucent. This creates a sweet, fragrant foundation for the sauce.
  3. Add the sliced bell peppers, salt, and freshly cracked black pepper to the skillet with the onions. Cook for 3 minutes, stirring occasionally, allowing the peppers to soften and develop light caramelization. The salt helps draw out moisture from the peppers and seasons them evenly.
  4. Stir in the minced garlic and crushed red pepper flakes, cooking for just 30 seconds until fragrant. This quick cooking blooms the garlic's flavor without burning it, which would create bitterness. I find that half a minute is the sweet spot—just long enough to wake up those aromatics.
  5. Add the drained spaghetti from Step 1, the diced tomatoes, and the chopped parsley to the skillet. Toss everything together gently but thoroughly to coat the pasta evenly with the vegetables and sauce. Cook for 1-2 minutes, then add the reserved pasta water a little at a time, stirring until the pasta reaches your desired consistency—it should be silky and cohesive, not dry or soupy. Finish with the fresh lemon juice and taste for seasoning, adjusting salt and pepper as needed.
  6. Divide the bell pepper pasta among serving bowls and top with a generous shower of grated Parmesan cheese. Serve immediately while the pasta is warm and the vegetables are tender but still have a slight bite to them.