Pasta with Yellow Pepper Puttanesca Sauce

I always enjoy fresh sauces for pasta during the warm weather, when many vegetables and herbs are in season! This is a simple puttanesca sauce with olives, garlic, capers and red pepper flakes, but it uses yellow bell peppers as the main ingredient, instead of only tomatoes. The sweetness of the peppers and tomatoes balances the saltiness of the olives and capers, and the red pepper flakes give it a little heat! You can adjust the amounts of these other ingredients to your individual taste. 🙂

HCV_YellowPepperPuttenesca - 1 (1)
2 yellow bell peppers, cleaned and diced
1 large tomato, seeds removed and diced
1/2 onion, diced small
1 Tblsp olive oil
1-2 cloves garlic

1/2 cup veggie broth
1-2 Tblsp white wine
1/2-1 cup black or kalamata olives, HCV_YellowPepperPuttenesca - 1halved
2 Tblsp fresh basil, chopped
1-2 Tblsp capers
1/8-1/4 tsp red pepper flakes
Spices – salt, parsley, oregano


Heat olive oil in skillet, add onions, garlic and peppers and saute about 5 min.
Add tomatoes and continue to saute another few HCV_YellowPepperPuttenesca - 1 (2)minutes.
Add the broth and wine bring to a simmer.
Lastly, add the olives, capers, fresh basil and other spices.



Serve over any type of pasta (or even rice or grains)!

HCV_YellowPepperPuttenesca - 1 (4)

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