Spaghetti peperonata recipe

Name: Spaghetti peperonata
Yield: Serves 2
Ingredients: 1 tbsp olive oil; 1 red pepper, seeded and sliced into thin strips; 1 orange pepper, seeded and sliced into thin strips; 1 yellow pepper, seeded and sliced into thin strips; 1 small onion, finely sliced; 1 garlic clove, finely chopped; handful flat-leaf parsley, leaves and stalks separated and finely chopped; 1 tbsp capers, drained, rinsed and roughly chopped; 2 tsp clear honey; 1 tbsp red wine vinegar; 150g (5oz) wholewheat spaghetti; vegetarian hard cheese or Parmesan, grated

This vegetarian winter warmer takes its inspiration from a classic, hearty Italian dish. Red wine vinegar and honey add a depth of flavour to this vibrant pasta recipe, which combines fragrant peppers and wholewheat spaghetti for a quick, healthy and delicious midweek main.

See method

Serves 2
5 mins to prepare and 20 mins to cook
398 calories / serving

Shop your ingredients

Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Red Peppers Each
This product's currently out of stock
Aldi Price Match
1 red pepper, seeded and sliced into thin strips
Tesco Oranges Each
1 orange pepper, seeded and sliced into thin strips
£0.35
£0.35/each
Tesco Yellow Peppers Each
1 yellow pepper, seeded and sliced into thin strips
£0.70
£0.70/each
Tesco Brown Onions Loose
1 small onion, finely sliced
£0.11
£0.95/kg
Tesco Large Garlic
1 garlic clove, finely chopped
£0.50
£0.50/each
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
handful flat-leaf parsley, leaves and stalks separated and finely chopped
£0.50
£16.67/kg
Tesco Capers 190G
1 tbsp capers, drained, rinsed and roughly chopped
£2.30
£19.17/kg DR.WT
Tesco Squeezy Clear Honey 340G
2 tsp clear honey
£1.19
£3.50/kg
Tesco Red Wine Vinegar 350Ml
1 tbsp red wine vinegar
£1.55
£4.43/litre
Tesco Whole Wheat Spaghetti 500G
Aldi Price Match
150g (5oz) wholewheat spaghetti
£0.75
£1.50/kg
Creamfields Grated Grana Padano 100G
vegetarian hard cheese or Parmesan, grated
£1.65
£16.50/kg

Method

In a medium lidded frying pan, heat the oil over a low heat. Add the peppers and onion with a little seasoning and cook, covered, for 15 minutes, or until softened. Add the garlic, parsley stalks and capers. Return the lid and continue cooking for 5 minutes, then stir in the honey, vinegar and parsley leaves.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti following the packet instructions.
Drain the pasta and add to the pan. Toss to coat in the sauce, then divide between plates. Serve sprinkled with a little cheese.

See more Dinner for two ideas

Freezing and defrosting guidelines
Freeze the sauce only – once the sauce has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.