Olive Bell Pepper Cherry Tomato Pasta Recipes

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TOMATO AND OLIVE PENNE



Tomato and Olive Penne image

The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 10

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

  • In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
  • Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
  • Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

ANGEL HAIR PASTA WITH PEPPERS AND TOMATOES



Angel Hair Pasta With Peppers and Tomatoes image

This simple pasta celebrates the end-of-summer harvest and is perfect for a light lunch or supper, or as part of a buffet. Bell peppers and other sweet peppers - like Corno di Toro and many other varieties of peppers of every hue - ripen in late summer, the same time as long-awaited flavorful (and multicolored) tomatoes, making their pairing seem almost preordained.

Provided by David Tanis

Categories     dinner, lunch, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 garlic cloves, smashed to a paste
2 tablespoons red-wine vinegar, or a bit less, to taste
3 tablespoons extra-virgin olive oil, plus more for bread crumbs, if using
Salt and pepper
Red-pepper flakes, to taste
1 cup finely diced sweet peppers (a mix of colors, if possible)
3 to 4 cups halved cherry tomatoes, or larger tomatoes cut into 1-inch chunks
1 pound angel hair pasta, capellini or spaghettini
2 ounces ricotta salata or mild feta cheese, roughly crumbled (about 1/2 cup)
1/4 cup coarse toasted bread crumbs, for garnish (optional)
1 small bunch basil, for garnish

Steps:

  • Put a large pot of water over high heat and bring to a boil.
  • In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
  • Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
  • Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
  • Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
  • Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
  • Garnish with whole or torn basil leaves. Serve warm or at room temperature.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE



Pasta with 15-Minute Burst Cherry Tomato Sauce image

Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.

Provided by Anna Stockwell

Categories     Pasta     Tomato     Vegetarian     Kid-Friendly     Quick & Easy     Basil     Healthy     Small Plates

Yield 4-6 servings

Number Of Ingredients 9

1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  • Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
  • Toss pasta with tomato sauce and basil. Top with Parmesan.

EASY PASTA WITH BELL-PEPPER AND TOMATOES



Easy Pasta with Bell-Pepper and Tomatoes image

This is the best way to enjoy a pasta dish with the fresh flavour of a tomato-based sauce... by making it on your own!

Provided by Anu_N

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

3 ounces pasta (Conchiglie Rigate or similar conch-shaped pasta works best)
1 1/2 cups water
1 1/2 teaspoons olive oil
1/4 medium onion, finely chopped
1 1/2 large fresh tomatoes, diced
1 large green bell pepper, cut into strips
1/2-1 teaspoon dried basil
1/2 teaspoon oregano
salt
cheddar cheese, grated (optional)

Steps:

  • Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
  • Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
  • Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
  • If you like it crispier, saute only for a couple of minutes.
  • Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!

Nutrition Facts : Calories 235.9, Fat 4.5, SaturatedFat 0.7, Sodium 15.5, Carbohydrate 42.6, Fiber 4.7, Sugar 6.9, Protein 7.6

OLIVE, BELL PEPPER, & CHERRY TOMATO PASTA



Olive, Bell Pepper, & Cherry Tomato Pasta image

If arugula is unavailable, spinach makes a good substitute. Follow the same cooking instructions as for arugula. Make sure saucepan is large enough to prevent the pasta from sticking together during cooking.

Provided by Dancer

Categories     Pasta Shells

Time 42m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups penne
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, crushed
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
16 cherry tomatoes, halved
1 tablespoon chopped oregano
1/2 cup dry white wine
2 tablespoons quartered pitted black olives
2 3/4 ounces arugula
salt and pepper
fresh oregano sprig, to garnish
1/4 cup parmesan cheese, shredded

Steps:

  • Cook the pasta in a saucepan of boiling salted water for 8 to 10 minutes, or until "al dente."
  • Drain thoroughly.
  • Heat the oil and butter in a pan until the butter melts.
  • Saute the garlic for 30 seconds.
  • Add the bell peppers and cook for 3 to 4 minutes, stirring.
  • Stir in the cherry tomatoes, oregano, wine, and olives and cook for 3 to 4 minutes.
  • Season well with salt and pepper and stir in the arugula until just wilted.
  • Transfer the pasta to a serving dish, spoon over the sauce, and mix well.
  • Garnish and serve.
  • Serve parmesan cheese at the table.

Nutrition Facts : Calories 392.4, Fat 16.3, SaturatedFat 5.9, Cholesterol 20.8, Sodium 190.8, Carbohydrate 51.2, Fiber 8.1, Sugar 3.3, Protein 8.4

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