Vegan Pasta Peperonata (Stewed Bell Pepper Pasta)
This vegan pasta peperonata combines sweet stewed peppers with the bold flavours of balsamic vinegar, olives, and capers.
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Cooking tools:
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- Stove
- Pot
- Colander
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 14 oz (400 g) dried rigatoni or penne ((gluten-free if necessary))
- 1 tablespoon olive oil
- 4-6 mixed bell peppers, deseeded and sliced
- 1 red onion, finely sliced
- 4 garlic cloves, finely chopped
- ½ cup (80 g) pitted olives, halved
- 2 tablespoons capers
- 2 tablespoons balsamic vinegar ((see notes))
- Small bunch fresh parsley, chopped
- Salt
- pepper
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