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Grilled Peppers Penne Recipe

How many times do we grill peppers to serve as an appetizer or side dish? We can use them not only in these versions, we can prepare a light and creamy fresh pasta dish with these grilled peppers. Grilled Peppers Penne Recipe is the perfect version of a fresh-simple pasta recipe


PREP: 35 min


COOK: 1 hour

DIFFICULTY: intermediate



500g - short pasta, like penne

2 - large red/yellow bell peppers, cut into quarters

700 g - ripe tomatoes, peeled and chopped

¾ - cup extra virgin olive oil

- some black olives

2 - garlic cloves

½ - cup thickly chopped parsley/basil

¾ - cup grated Pecorino cheese

- salt and pepper to taste


Bring a large pot of salted water to a boil. As the water boils, prepare all the ingredients. Begin with heating a grill pan over medium heat. Cut the bell peppers into quarters, remove the seeds and grill for about 10 minutes, until tender. Remove from the grill pan, place in a warm bowl, cover and set aside. Heat the oil in a large skillet over medium heat, add the garlic, brown for 1-2 minutes, until golden. Add the tomatoes, the black olives, season with salt and pepper and cook for 20-25 minutes, until the sauce results thickly. When the water boils, cook the pasta AL DENTE, or according to the package directions. Drain  rigatoni in a colander, reserving 2 cups of the cooking water. Return the pasta in the pot, stir in the reserved rigatoni water, the tomato sauce, the grilled bell peppers, half of the grated cheese and toss to combine. Top with the chopped parsley/basil and the remaining Pecorino cheese before serving. Serve immediately.

Grilled Peppers Penne Recipe