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Pasta Peperonata

Serves 4


  1. 2 red & 2 yellow peppers, deseeded & sliced
  2. 2 red onions, finely sliced
  3. 2 cloves of garlic, chopped
  4. 1 tblsp Suma Olive Oil (GT018)
  5. 2 handfuls parsley, chopped (keep stalks separate)
  6. 2 tblsp Suma Balsamic Vinegar (KJ654)
  7. 2 handfuls grated vegetarian parmesan (CV143)
  8. 2 heaped tblsp crème fraiche
  9. 455g (1lb) Suma Penne (WT085)
  10. Salt & Pepper


  1. Put the peppers in a large frying pan with a little olive oil, season, cover and cook slowly for about 15 mins, until softened.
  2. Add the onion and cook for a further 20 mins. Then add the garlic and parsley stalks and keep moving in the pan for a couple of minutes.
  3. Taste, season and add balsamic vinegar and toss well. Then add one handful of grated parmesan and the crème fraiche, turn heat down to minimum while you cook pasta.
  4. Cook the pasta in a large pan of water as per instructions. Drain in a colander, reserving some of the cooking water.
  5. Put the peppers, pasta and parsley leaves in a large warmed bowl, toss together, add a little of the cooking water and a few glugs of olive oil. Serve immediately sprinkled with parmesan.

This recipe is from the Suma cook book (BK082)