pasta peperonata

DSC_1624 (2)

This is inspired by a delicious looking recipe on Jamie Oliver’s website, with a few little tweaks of my own. I feel like there’s something so appealing about rigatoni pasta – maybe because it’s that little bit bigger than penne, and (at least for me) is reminiscent of eating out, and treating yourself a bit. I love having go-to pasta dishes, and I think this may have become one. The simple but also tangy sauce sets it apart from your average tomatoey fare, and is just delicious. 

Ingredients to serve four:

  • 450g rigatoni pasta (£0.59, Tesco)
  • 4  peppers (700g, £1.17, Tesco)
  • garlic (£0.30, Tesco)
  • 2 red onions (£0.32, Tesco)
  • ricotta cheese (250g, £1.20, Tesco)
  • spinach leaves (200g, £1, Tesco)
  • parmesan (Grana Padano, 200g, £2.50, Tesco)
  • olive oil (250ml, £1.20, Tesco)
  • balsamic vinegar of moderna (250ml, £1, Tesco)



  1. Preheat the oven to gas mark 7. Chop peppers into large chunks (if possible use only red/yellow/orange ones as they are sweeter) and roast in the oven for 20-25 minutes with a tablespoon of olive oil.
  2. Finely chop three cloves of garlic. When the veg is done add it to a frying pan along with the garlic, and another tablespoon of oil. DSC_1616 (1)
  3. Get the pasta on the go in a saucepan.
  4. When the pasta has 3-4 minutes left, add 75g of spinach to the peppers mix and drizzle over one tablespoon of balsamic vinegar.
  5. Finally combine the pasta with the vegetable mix in a large bowl, along with 3 dessert spoons of ricotta, 2 tablespoons of balsamic vinegar, and some ground pepper. Sprinkle over some grated parmesan to serve.

Total cooking and preparation time: roughly 35-40 minutes

Price per portion: roughly £1.20 per portion, and you can easily make extra to have for lunch the next day

A fairly simple, yet tasty meal!



11 thoughts on “pasta peperonata

  1. Looks great! I agree; having quick and easy but delicious pasta dishes as go-tos for mid week meals are a brilliant way of making the day just a little brighter 🙂 and yeah, rigatoni does somehow feel fancier than some other pasta shapes.


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