Pasta with Tomatoes and Peppers
A quick and colorful weeknight pasta tossed with sweet peppers and juicy tomatoes in olive oil. Simple, fresh, and ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 12g
Ingredients
- 8 oz pasta
- 2 tbsp olive oil
- 2 medium bell peppers
- 2 medium tomatoes
- 2 cloves garlic
- ½ tsp salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
While pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium. Add the 2 sliced bell peppers and cook, stirring, until softened, about 5 minutes.
- 3
Add the 2 minced garlic cloves and 2 chopped tomatoes to the skillet. Cook until tomatoes break down slightly, about 3 minutes. Season with the 1/2 tsp salt.
- 4
Add the drained pasta to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if needed to loosen. Serve hot.
Tools you’ll need
- large pot
- large skillet
- colander
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
