Spicy Tomato and Pepper Arrabbiata Pasta
This garden-to-table spicy Tomato and Pepper Arrabbiata Pasta recipe highlights some of the best summer flavours with a homemade spicy arrabbiata sauce. Made with cherry tomatoes, sweet red bell peppers, and a spicy jalapeño pepper, this simple pasta dish celebrates the best summer flavours!
Ingredients
- 2 tablespoons olive oil
- 2 medium red bell peppers cored and sliced
- 3 cups cherry tomatoes halved
- ¼ teaspoon sea salt plus more for boiling the pasta
- ¼ teaspoon ground black pepper
- 1 medium jalapeño chopped
- 3 garlic cloves
- 1 sprig fresh basil about 5 leaves, plus extra for garnish
- Water for boiling
- 300 g grams rigatoni pasta cooked
- ¼ cup Parmesan cheese for garnish
- Dried red chili flakes for garnish (optional)
Instructions
- Heat the olive oil in a large pan over medium-high heat. Once hot, add the sliced bell peppers, halved cherry tomatoes, salt and pepper. Sauté for 3 to 4 minutes until the tomatoes have begun to release their juice. Add the jalapeño and garlic and cook for 4 to 5 more minutes until the vegetables soften.
- Remove the vegetables from the heat and let cool slightly before transferring the mixture to a food processor. Add the fresh sprig of basil and blend until smooth.
- Bring a large pot of water to a boil. Once boiling, add salt to the water along with the pasta. Cook for 10 to 12 minutes until al dente, or according to your package directions.
- Pour the sauce back into the pan and warm it through over medium-low heat. Toss with cooked rigatoni until the pasta gets fully coated.
- Plate the pasta and top with freshly grated parmesan cheese and basil. Serve immediately and enjoy!
Nutrition
Calories: 811kcalCarbohydrates: 131gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 9mgSodium: 531mgPotassium: 1129mgFiber: 9gSugar: 15gVitamin A: 4995IUVitamin C: 215mgCalcium: 223mgIron: 4mg
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