Easy pasta with peppers and tomatoes. Green bell peppers are sautéed in extra virgin olive oil along with garlic, sweet onions, and diced tomatoes, then tossed with spaghetti and finished with grated cheese.
When you’re short on time but still craving something fresh and flavorful, this pasta with peppers and onions recipe delivers. It’s a colorful, satisfying dish made with simple ingredients and ready in the time it takes your pasta to cook. I like to keep meals like this in my back pocket, no fancy techniques or long ingredient lists, just a few good vegetables and a reliable pantry staple.
This easy pasta recipe is built around the natural sweetness of sautéed onions and bell peppers, balanced by the brightness of ripe tomatoes. It’s the kind of dish that works any night of the week, whether you’re trying to clean out the fridge or just need something comforting but not heavy.
And if you have a garden full of peppers and tomatoes? Even better. This is one of those pasta with tomatoes and peppers recipes that you’ll come back to again and again.
I could probably eat pasta everyday, and probably multiple times a day. This spaghetti with peppers and onions dish is no exception.
See, I am from an Italian-American family, so my love of all things pasta is understandable; I have so many great memories of laughing and enjoying time with my immediate and extended families will engaging in a nice bowl of pasta.
Most of the time, the pasta portion of the family dinner is what we started with, so it was always what I looked forward to the most. We would then follow up the pasta with some type of grilled or roasted meat and sautéed vegetables from the garden. Then we would finish up the main part of dinner with salad. Salad was always last, never first, and always sold to me as…”If you are still hungry…have some salad.”
After salad we would clean off the table and return to engaging in conversation about everyone’s life, sports, politics, and always MONEY! If there was one thing I would always expect, was my grandparents asking me about my work. In their thick Italian accents I would hear, “Work is good?” or “Why no work today?” As to imply, if you are at dinner with us, you must not have a job.
I would always tell my grandparents that work was good and that I have the weekends off. Even though I answered the same way all of the time, they would still ask. See my grandparents did not fully understand the concept of having an entire day “without” work.
My grandparents, along with my father, migrated to the United States in the 1960s. From day one, they worked. There was not paid vacation or sick leave; if they did not work, they did not get paid. Because of their hard work and sacrifice, I, as a first generation Italian-American, can now reap the benefits of having a job were I do not work the weekends, I have paid vacation, sick, and paternal leave, and I have enough free time to enjoy the passion I have for writing this blog.
We would finish up dinner with a course of fruit and nuts, and then espresso and Italian cookies. If you have never tasted an Italian cookie I recommend it. It is not like your standard run of the mill cookie. They are usually always dry, hard, and under sweet. I know, sounds unappealing, but there is something about them that is delicious. Maybe it is the espresso that is served with them, or the fact you are usually around family when you eat them, or that they invoke this sense of nostalgia. I don’t know the reason why, but I love them.
Pasta with peppers and tomatoes sautéed in garlic and extra virgin olive oil is a favorite combination of mine. My mom always kept peppers, onions, and garlic in the house. It was a staple of so many of the great dishes she made. When I started cooking for myself I could always count on peppers, onions, and garlic being available. That is the origin of this recipe; a 15 year old boy looking to make a quick meal with pasta.
Now that I am older and have a home of my own I continue to make this spaghetti with peppers and onions dish when I need a quick and easy comforting meal. An added benefit these days is that I grow my own garlic, tomatoes, and peppers in my garden. So depending on the time of year, this recipe really comes in handy.
With just the pasta with peppers and tomatoes, this dish is a fantastic vegetarian option, and for an even healthier option, I would recommend using whole wheat, brown rice, or quinoa pasta. I would recommend this whole wheat einkorn pasta from Jovial Foods.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Pasta with Peppers and Tomatoes
Preparing the Pasta:
- Prepare the spaghetti according to the package instructions for al dente pasta. Strain pasta and set aside.
Preparing the Vegetables:
- While the spaghetti is cooking, in a large pot or skillet add the extra virgin olive oil and bring to a high heat.
- Next, add the garlic and sauté until golden, about 1-2 minutes, mixing occasionally.
- Next, add in the bell peppers, sweet onions, salt, and ground black pepper to the skillet. Sauté for 3 minutes, mixing occasionally.
- Next, add the diced tomatoes and sauté until the vegetables are tender, about 3-4 minutes, mixing occasionally
Bringing it all Together:
- Add the spaghetti and grated cheese to the vegetables and mix well. Cook for 2-3 minutes, or until the spaghetti reaches your desired temperature.
How To Serve Pasta with Peppers and Tomatoes
- Place the spaghetti with peppers and onions into a large serving bowl and sprinkle with more grated cheese if desired.
Invent Your Recipe:
One of the joys of a dish like pasta with peppers and tomatoes is how flexible it can be. Once you have the base, peppers, tomatoes, pasta, garlic, and olive oil, you can easily tailor it to what’s in your pantry or what flavors you’re craving.
Here are some delicious swaps and additions to help you invent your version of pasta with peppers and tomatoes:
Peppers
- Instead of bell peppers, try roasted red peppers from a jar for a smoky depth.
- For heat, add a sliced fresh chili or a pinch of red pepper flakes.
Tomatoes
- No fresh tomatoes? Use canned diced tomatoes, fire-roasted for extra flavor.
- Want creaminess? Stir in a spoonful of tomato paste or a splash of heavy cream.
Pasta
- Any pasta shape works, penne, fusilli, farfalle, or even orzo for a risotto-style twist.
- Gluten-free? Use a chickpea or lentil pasta for added protein.
Aromatics & Additions
- Swap onions with shallots or leeks for a milder sweetness.
- Add garlic confit for a richer, mellower flavor.
- Toss in olives, capers, or sun-dried tomatoes for a salty punch.
Finishers
- Cheese it up with grated Parmesan, crumbled feta, or creamy goat cheese.
- Fresh herbs like basil, parsley, or oregano brighten up the whole dish.
- Add crunch with toasted pine nuts or breadcrumbs sautéed in olive oil.
For more pasta-inspired recipes like this pasta with peppers and tomatoes dish, check out our pasta recipe page.
The Recipe
Pasta With Peppers And Tomatoes
Ingredients
- 1 pound. spaghetti uncooked
- 2 green bell peppers cut into thin strips
- 2 sweet onions sliced
- 15 can diced tomatoes 15-16 ounces
- 6 cloves garlic sliced thin
- ½ cup Romano cheese
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Preparing the Pasta:
- Prepare the spaghetti according to the package instructions for al dente pasta. Strain pasta and set aside.
Preparing the Vegetables:
- While the spaghetti is cooking, in a large pot or skillet add the extra virgin olive oil and bring to a high heat.
- Next, add the garlic and sauté until golden, about 1-2 minutes, mixing occasionally.
- Next, add in the bell peppers, sweet onions, salt, and ground black pepper to the skillet. Sauté for 3 minutes, mixing occasionally.
- Next, add the diced tomatoes and sauté until the vegetables are tender, about 3-4 minutes, mixing occasionally
Bringing it all Together:
- Add the spaghetti and grated cheese to the vegetables and mix well. Cook for 2-3 minutes, or until the spaghetti reaches your desired temperature.
To Serve:
- Place the pasta into a large serving bowl and sprinkle with more grated cheese if desired.
Invent Your Recipe
Nutrition
For even more ideas, like this pasta with peppers and tomatoes dish, check out our pinterest page.
