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Pasta con Pepperoncini

Mini sweet peppers and garlic infuse olive oil with big flavor in this simple but sensational pasta recipe. Recipe provided by Lucini.

Serves 4
Ready in 22 mins
Prep time 10 mins
Cooking time 12 mins
820 calories per serving


> 1 cup Lucini Extra Virgin Olive Oil
> 1 (12 oz) pkg pappardelle pasta nests
> 5- 6 cloves garlic, peeled and cut into slivers
> 6- 8 mini red peppers, seeded and cut into a julienne
> 1 cup finely chopped fresh parsley
> Grated Pecorino Romano, for garnish


In a heavy 12-inch skillet, heat the oil on medium-low.
Add the garlic and peppers. Sauté 5–6 min., until peppers are soft but without browning garlic, stirring occasionally.
When peppers are soft, stir in the parsley and sauté 2 min. Remove from heat and let cool.
Heat a large pot of salted water to a boil on high. Cook the pappardelle according to package directions, reserving ½ cup pasta water.
Add pasta water to oil mixture and simmer on medium to thicken. Add pasta and toss to coat. Season with salt and pepper to taste.


Recipe provided by Lucini

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