Sicilian-style pasta with peppers

Ingredients

• 320 gspaghetti (or fusilli)
• 2yellow peppers
• 2red peppers
• 1 tablespoon (15 ml)tomato paste
• 4 filletsanchovies
• 1 smallwhite onion
• 1 tablespoon (15 ml)rinsed capers
• to tastefresh basil
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the peppers

   Wash the peppers, remove their stalks and halve them. Take out the seeds and inner membranes, then slice the peppers into strips or dice them.

2. 2

   Cook the pasta

   Bring a pan of water to the boil, salt it and cook the pasta shape you have chosen.

3. 3

   Soften the onion

   Peel the onion and slice it very thinly. Soften it in a large frying pan with a drizzle of olive oil.

4. 4

   Melt the anchovies

   Once the onion has softened, add the anchovy fillets and let them dissolve into the oil.

5. 5

   Cook the peppers

   Add the peppers and tomato paste, stir and cook for a few minutes so the flavours combine. If needed, add a few tablespoons of pasta cooking water.

6. 6

   Season the sauce

   Stir in the capers and adjust the seasoning with salt and black pepper.

7. 7

   Toss and serve

   Drain the pasta while it is al dente and toss it with the pepper sauce. Turn off the heat, scatter over fresh basil and serve.

What is Sicilian-style pasta with peppers?

This is a summer pasta dish built around sweet peppers, with anchovies, capers and tomato paste adding a savoury, tangy edge. Its Sicilian inspiration comes through in those bold Mediterranean flavours and the option of using busiate, a traditional Sicilian pasta shape.

Here, red and yellow peppers make the sauce colourful as well as gently sweet. Starchy pasta water helps bring the vegetables and pasta together without needing a separate, elaborate sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1600 calories, 52g protein, 250g carbs, 30g fat.

Most of the carbohydrates come from the pasta, while olive oil contributes much of the fat and the pasta and anchovies provide most of the protein. Peppers and onion add some fibre and natural sugars; capers and anchovies also contribute sodium. Balance the plate with a generous salad or other vegetables alongside.

Choosing the pasta and peppers

Pasta shape: Spaghetti is the listed choice, while fusilli is an alternative that catches pieces of pepper in its twists. Busiate can also work if available.

Peppers: Red and yellow peppers are a good fit because their sweetness balances the salty anchovies and capers. Cut them into strips for distinct pieces or dice them for a more even coating.

Building the savoury base

Onion: Slice it very thinly so it softens quickly and blends into the sauce. Cook it gently in olive oil until soft rather than letting it brown.

Anchovies: Add these after the onion has softened and allow them to melt into the oil. They season the base throughout, so taste before adding extra salt later.

Keeping the peppers tender

Pepper texture: Cook the peppers with the tomato paste for a few minutes, as directed, so they start to soften while keeping some shape. A few tablespoons of pasta water can loosen the mixture if it looks dry.

Pasta water: Add it sparingly, a spoonful at a time, if needed. The sauce should cling to the pasta rather than pool at the bottom of the pan.

Timing the pasta and sauce

Pasta doneness: Cook the pasta until al dente, following the pack guidance, and drain it promptly. It will be tossed briefly with the sauce before serving.

Final toss: Combine pasta and sauce while both are hot, then turn off the heat and add the basil. This keeps the herb fresh and aromatic.

Serving the dish

Basil: Tear or scatter fresh basil over the finished pasta just before serving for a bright herbal finish.

On the side: A crisp green salad or simply cooked vegetables make an easy accompaniment. The pasta already brings a substantial serving of carbohydrates, so a vegetable side can add freshness and contrast.

Recipe notes & tips

• Rinse the capers before adding them to reduce excess brine.
• Keep a little pasta cooking water aside before draining in case the sauce needs loosening.
• Cut the peppers to a similar size so they cook at roughly the same rate.
• Taste the sauce before adding more salt, as the anchovies and capers are already savoury.
• Add the basil after turning off the heat to keep its flavour fresh.

Variations

• Use fusilli: Its twists hold the pepper pieces and sauce well.
• Try busiate: Choose this traditional Sicilian shape if you can find it.
• Add aubergine: Dice it and start cooking it a few minutes before the peppers.
• Use fresh tomatoes: Replace the tomato paste with 4 or 5 cherry tomatoes.
• Finish with salted ricotta: Grate it over the pasta just before serving.
• Swap the onion for garlic: Brown garlic cloves in the oil and remove them before continuing.

Common mistakes to avoid

• Browning the onion: Keep the heat moderate and soften it gently so it does not dominate the sauce.
• Adding too much salt: Season after the capers and anchovies are in, then taste before adjusting.
• Dry sauce: Stir in a few tablespoons of pasta water if the peppers and paste need loosening.
• Overcooking the pasta: Drain it al dente so it keeps its texture when tossed with the sauce.
• Adding basil too early: Scatter it on after turning off the heat to preserve its fresh aroma.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a small splash of water, stirring until hot throughout; the pasta may soften slightly.

Frequently asked questions