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Spanish Bell Pepper, Tomato, And Olive Pasta's picture
  Extra virgin spanish olive oil 5 Tablespoon
  Extra virgin olive oil 5 Tablespoon (Spanish Style)
  Slivered onion 1 1⁄2 Cup (24 tbs)
  Red bell peppers 1 , stemmed, seeded and cut into 1/4 inch wide strips
  Red bell peppers 2 , stemmed, seeded, and cut into 1/4-inch-wide strips
  Garlic 2 Tablespoon, coarsely chopped
  Canned plum tomatoes 56 Ounce (2 Cans, 28 Ounce Each)
  Tomato paste 2 Tablespoon
  Canned anchovies in oil 2 Ounce
  Manzanilla olives 1 Cup (16 tbs), halved
  Manzanilla olives 1 Cup (16 tbs), pitted, halved (Spanish Style)
  Golden raisins 1⁄2 Cup (8 tbs)
  Capers 1⁄4 Cup (4 tbs), drained
  Oregano 2 Teaspoon, dried
  Dried oregano 2 Teaspoon
  Red pepper flakes 1⁄2 Teaspoon, crushed (Or Use More According To Taste)
  Crushed red pepper flakes 1⁄2 Teaspoon (Use More As Per Taste)
  Coarsely ground black pepper To Taste
  Salt To Taste
  Chopped fresh cilantro leaves/Flat-leaf parsley 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Pappardelle/Rigatoni pasta 1 Pound (Dried)
  Rigatoni pasta/Pappardelle 1 Pound, dried

1) Chop the plum tomatoes roughly, saving their juices.
2) Roughly mash the anchovies.

3) In a large heavy pot, heated over low heat, heat 4 tablespoons of olive oil and sauté onions for about 10 minutes in it until they are wilted.
4) Stir in bell peppers and garlic and sauté them for another 10 minutes.
5) Mix in plum tomatoes and tomato paste and cook the sauce for 5 minutes, stirring once, until the sauce just begins to thicken.
6) Stir in mashed anchovies with their oil.
7) Add in olives, raisins, capers, oregano, pepper flakes, salt, and pepper, stirring well.
8) Raise the heat to medium-low and uncover and simmer the sauce for about 30 minutes, stirring occasionally, until mixed well.
9) Mix in 1/4 cup cilantro and cook it for 1 minute longer.
10) In the meantime, allow a large pot of salted water to come to a boil.
11) Add in remaining tablespoon of oil and pasta and cook until the pasta is just soft, draining well, when done.

12) Divide the pasta evenly among 6 to 8 pasta bowls.
13) Toss it with sauce and then garnish with remaining 2 tablespoons of cilantro.
14) Serve at once.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 772 Calories from Fat 266

% Daily Value*

Total Fat 30 g45.5%

Saturated Fat 5.9 g29.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1282.9 mg53.5%

Total Carbohydrates 107 g35.8%

Dietary Fiber 9.3 g37.3%

Sugars 17.8 g

Protein 20 g39.2%

Vitamin A 76.2% Vitamin C 167.9%

Calcium 12.8% Iron 21.9%

*Based on a 2000 Calorie diet


Spanish Bell Pepper, Tomato, And Olive Pasta Recipe