This Roasted Red Pepper Pasta with Sicilian Olives is a vibrant, quick-to-make dish perfect for weeknight dinners.
Bursting with sweet roasted peppers, briny olives, and tender egg tagliatelle, it’s packed with fiber, healthy fats, and plant-based protein.
Low in saturated fat yet rich in flavor, it’s a satisfying, wholesome meal that’s both simple to prepare and perfect for meal prep.
Roasted Red Pepper Pasta
Equipment
- Large pot – 1
- Large skillet – 1
- Medium bowl – 1
- Wooden spoon or spatula – 1
Ingredients
- 12 oz 1 cup roasted red peppers, thinly sliced
- 1 lb egg tagliatelle pasta
- 3 Tbsp olive oil
- ¾ cup Castelvetrano Sicilian olives pitted and halved
- 1 medium red onion thinly sliced
- 4 garlic cloves thinly sliced
- 2 tsp soy sauce
- 1 tsp sugar
- 1 tsp salt
- ¼ tsp fresh thyme
- Pinch freshly ground black pepper
- ¼ tsp Aleppo pepper
Instructions
- Boil Pasta to Perfection: Start by filling a large pot with water and generously sprinkling it with salt. This will season the pasta as it cooks. Bring the water to a rolling boil over high heat. Once boiling, carefully add the egg tagliatelle pasta. Stir gently to prevent sticking. Cook the pasta for about 6 minutes, or according to the package instructions, until it is al dente—firm to the bite but tender. Once cooked, drain the pasta, reserving about ½ cup of the starchy cooking water for later use.
- Sauté Aromatics with Care: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced red onion and sauté slowly for about 7 minutes, stirring occasionally. Cook until the onions turn translucent and develop a slight golden hue, releasing their natural sweetness.
- Infuse Garlic and Herbs: Once the onions are soft, add the sliced garlic cloves and fresh thyme to the skillet. Stir constantly to avoid burning the garlic. Cook for 1–2 minutes, until the garlic becomes fragrant and lightly golden. The thyme will infuse a subtle earthy flavor into the mixture, building the base of your sauce.
- Incorporate Roasted Peppers and Olives: Add the roasted red peppers and halved Sicilian olives to the skillet. Stir gently to combine all the ingredients. Cook for another 2 minutes, allowing the peppers to warm through and the olives to release their buttery, briny flavor. This step ensures every bite is rich and flavorful.
- Prepare the Flavorful Sauce: In a small bowl, whisk together the soy sauce, sugar, salt, freshly ground black pepper, and Aleppo pepper until smooth. Pour this mixture evenly over the peppers, onions, and olives in the skillet. Stir to coat all the ingredients. Lower the heat to a gentle simmer and let it cook for 3 minutes. This allows the flavors to meld beautifully while maintaining a light, glossy sauce.
- Combine Pasta and Sauce: Carefully add the drained pasta to the skillet along with the reserved ½ cup of pasta water. Toss everything together using tongs or a spatula, ensuring the pasta is fully coated with the vibrant sauce. The starchy pasta water will help bind the sauce and pasta together, creating a silky texture. Taste and adjust seasoning if necessary, adding more salt or pepper to suit your preference.
- Serve and Garnish Elegantly: Once the pasta is well-coated and heated through, remove the skillet from the heat. Plate the pasta on individual dishes or a large serving platter. For extra flavor and a touch of spice, sprinkle additional Aleppo pepper on top. If desired, grate some Parmesan cheese over the pasta for a creamy, savory finish. Serve immediately while warm for the best experience.
Notes
- Use high-quality roasted red peppers and Castelvetrano Sicilian olives for the best flavor.
- Drain roasted peppers well to prevent a watery sauce.
- Reserve ½ cup of pasta cooking water to create a silky sauce consistency.
- Slowly sauté onions until golden for natural sweetness and depth of flavor.
- Lightly toast garlic before adding for a subtle, nutty aroma.
- Adjust seasoning at the end, especially salt and Aleppo pepper, to taste.
- Toss pasta gently with sauce to ensure even coating and avoid breaking noodles.
- Optional: Add fresh herbs or cheese as garnish for extra flavor and visual appeal.
Chef’s Secrets for Flavorful Pasta
The key to an irresistible pasta dish lies in layering flavors.
Start by slowly sautéing onions until they are golden and sweet, then infuse garlic and thyme gradually.
Using a small amount of sugar with soy sauce balances the acidity of the roasted peppers and enhances their natural sweetness.
Tossing the cooked pasta with reserved starchy water helps the sauce cling perfectly to the noodles, resulting in a creamy, restaurant-quality finish without adding cream.
Freshly ground Aleppo pepper at the end adds a gentle warmth that elevates the dish.
Serving Suggestions for Elegant Presentation
This Mediterranean-inspired pasta pairs beautifully with fresh salads, roasted vegetables, or crusty garlic bread.
For a lighter meal, serve it with a simple arugula salad dressed in lemon and olive oil.
For a more indulgent experience, sprinkle shaved Parmesan or Pecorino Romano over the top.
Garnishing with chopped fresh parsley or basil adds color and freshness, making the dish visually appealing as well as flavorful.
It’s also ideal for meal prep—store portions separately for quick, satisfying lunches or dinners throughout the week.
Storage Tips to Preserve Freshness
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3–4 days.
To reheat, add a splash of water or olive oil to prevent the noodles from drying out, and warm gently in a skillet over medium heat.
Avoid microwaving without moisture, as it can make the pasta rubbery.
For longer storage, you can freeze the pasta without the garnish for up to 2 months.
Thaw overnight in the refrigerator and reheat carefully for best texture and flavor retention.
Frequently Asked Questions
1. Can I use other pasta types?
Yes! While egg tagliatelle works beautifully for this recipe, you can substitute fettuccine, linguine, or even short pasta like penne.
Adjust the cooking time according to the package instructions to maintain al dente texture.
2. Are the olives necessary?
The Sicilian olives add a buttery, briny flavor that complements the roasted peppers. If unavailable, mild green olives or Kalamata olives can be used, though the taste will vary slightly.
3. Can I make this dish vegan?
Absolutely! Simply skip the Parmesan or any cheese garnish, and the dish remains deliciously flavorful, fiber-rich, and plant-based.
4. How can I reduce sodium in this recipe?
Use low-sodium soy sauce or rinse the olives lightly under water to reduce excess brine. Adjust added salt to taste after combining all ingredients.
5. Is this recipe suitable for meal prep?
Yes, it stores well for up to 3–4 days in the refrigerator. Keep the sauce and pasta together, and add fresh garnishes like herbs or cheese just before serving to retain freshness.
