Pasta with roasted bellepeppers


Super fragrant pasta dish with vegetables. The bright colors of the peppers cooked in the oven together with the red of cherry tomatoes make this dish so nice to look at. The addition of salted anchovies creates a necessary balance between the salty taste of the fish and the sweetness of the bell peppers.

Pasta with roasted bellepeppers


For 2 Person(s)


  • 200 g spaghetti or other long type pasta
  • 1 red bellpepper
  • 1 yellow bellpepper
  • 4 cherry tomatoes
  • 3 anchovy fillets in oil
  • 1 garlic clove
  • 1 tsp balsamic vinegar
  • extra virgin olive oil
  • salt and pepper to taste

Pasta with roasted bellepeppers Directions

  1. Wash and dry the peppers. Coat a baking tray with parchment paper and put on the bellpeppers. Preheat oven to 200 ° C put the pan and roast the vegetables for about 30 minutes turning the peppers 2 times. After this time take the pan out from the oven and, being careful not to burn yourself, immediately cover the pan with aluminium foil. After 15 minutes, remove the aluminum, peel the peppers, remove stems and seeds and cut into long strips. Set aside.

    peperoni arrostiti01
  2. Cook the pasta in salted, boiling water according to the manufacturer's timing. Drain and set aside.
  3. Heat the oil in a frying pan. Add the garlic and anchovy fillets and cook until the fish begins to melt. Add the peppers strips and tomatoes cut in quarters. Cook for 2 - 3 minutes over medium high heat. Add pasta and a teaspoon of balsamic vinegar and cook over high heat for 1 - 2 minutes.

    peperoni arrostiti02
  4. Serve immediately.

    peperoni arrostiti04

Nutrition facts

(diet, lactose free)
Per Serving


Friday, 10 February 2017
delicious, made these yesterday without anchovy. - jennifer

Add review

Enter your email and click on the captcha below to confirm your review.


Recommended recipes

  • Rich and dense cocoa muffins with sparkling water

    The addition of sparkling water gives these muffins a certain softness. They are tender and fragrant. You can garnish them with any frosting of your liking or simply by adding chocolate glaze.

    Read more

  • Tzatziki sauce

    Tzatziki sauce can be used as an appetizer or a side dish. It’s a very simple and refreshing recipe created with yogurt, garlic and cucumbers.

    Read more

  • Peperonata

    This variation of Italian peperonata is a very tasty side dish composed of oven roasted bell peppers stewed in the pan with onion, cherry tomatoes and garlic. It can be served both hot and cold as a side dish paired with meat and fish or by itself on a bruschetta with a drizzle of olive oil.

    Read more

  • Naan bread

    Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.

    Read more

  • Roasted tomato salsa

    Spicy, smoky and tasty - this salsa is perfect with fries, sandwiches, and crunchy snacks. A healthy, homemade version of a tex-mex sauce.

    Read more

  • Appetizer with pear, mascarpone cheese and nuts

    This delicious appetizer was served to me by a dear friend, who has largely inspired the creation of this site and that has greatly contributed to the birth of my passion for cooking. The appetizer is minimal, simple and elegant.

    Read more

  • Tomato and butter intense pasta sauce

    A very simple and very tasty recipe of pasta with tomato sauce. The sauce is cooked with olive oil, butter and onion to give it a deeper flavor than the classic tomato sauce and basil.

    Read more

  • Cucumber Sandwich

    This variation of the classic English appetizer is made with the addition of balsamic vinegar and Worcestershire sauce to cream cheese. This creates a delicious and flavorful spread combined with fresh cucumbers.

    Read more