Calabrian-Style Tomato and Sweet Pepper Sauce with Pasta

Ingredients

• 1 lb short curly pasta, such as casarecce, gemelli, cavatappi, or campanelle
• 0.25 cup extra-virgin olive oil (Plus more for finishing, if desired)
• 4 garlic (Finely chopped or thinly sliced)
• 8 oz mini sweet peppers (Use a multicolored variety; do not substitute regular bell peppers. Stemmed, seeded, and thinly sliced)
• 1 cubanelle pepper (Stemmed, seeded, and thinly sliced)
• 0.5 tsp red pepper flakes (Adjust to taste)
• 1.5 lb cherry or grape tomatoes (Halved if large)
• 2 tbsp tomato paste
• kosher salt (For seasoning the sauce and pasta water, to taste)
• 1 cup reserved pasta cooking water (Reserve before draining; use as needed to loosen and emulsify the sauce)
• 0.5 cup fresh basil (Torn or thinly sliced, plus additional leaves for garnish)
• 0.5 cup finely grated Parmesan cheese (Optional, for serving)

Steps

1. 1

   Bring a large pot of well-salted water to a boil. Prepare the garlic, mini sweet peppers, cubanelle pepper, tomatoes, and basil while the water heats.

2. 2

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and cook for about 30 seconds, stirring, until fragrant but not browned.

3. 3

   Add the sliced mini sweet peppers and cubanelle pepper. Cook, stirring occasionally, for 5 to 7 minutes, until the peppers begin to soften and their skins look tender.

4. 4

   Add the red pepper flakes and cook for about 30 seconds, stirring, so the oil becomes aromatic and lightly spicy.

5. 5

   Add the tomatoes and tomato paste. Season with salt, stir to combine, and cook over medium heat for 15 to 20 minutes, stirring occasionally, until the tomatoes collapse and the peppers are very tender. The mixture should look like a chunky, glossy sauce rather than a dry sauté.

6. 6

   While the sauce cooks, add the pasta to the boiling water and cook according to the package directions until just al dente. Stir occasionally to prevent sticking.

7. 7

   Before draining the pasta, reserve 1 cup of the cooking water. Drain the pasta without rinsing.

8. 8

   Add the drained pasta to the skillet with the pepper and tomato sauce. Pour in about ½ cup of the reserved pasta water and toss over medium heat until the sauce coats the noodles. Add more pasta water a little at a time if needed; the finished sauce should cling to the pasta and remain loose and glossy.

9. 9

   Remove the pan from the heat and fold in the basil. Taste and adjust the salt and red pepper flakes.

10. 10

    Divide the pasta among serving bowls. Finish with additional basil, a drizzle of olive oil, and grated Parmesan if desired. Serve hot.

Notes

The source specifically cautions against using regular bell peppers: mini sweet peppers have more tender skins and soften more readily. Reserve the full cup of pasta water before draining; it provides body and helps the sauce cling to the pasta. The exact ingredient quantities and original method were not visible in the supplied page excerpt, so several quantities and steps are reconstructed estimates.

Nutrition per serving

• main
• pasta
• vegetarian
• Italian
• stovetop
• sautéed
• spicy
• weeknight dinner