This Mediterranean pasta with basil is a healthy, nut- and soy-free lunch option that features red bell peppers, red onions, chili peppers and tomatoes combined with delicious noodles.
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 59 mins – easy
🍽 4 servings – 493 kcal per serving
- 1 tsp black pepper
- 1 tsp salt
- 2 red bell peppers
- 2 red onions
- 2 red chili peppers
- 3 cloves garlic
- 1 tsp powdered sugar
- 2 tbsp olive oil
- 2.2 lbs tomatoes
- 12 oz pasta
- 1 handful basil
- 2 tbsp parmesan cheese
- 1 knife
- 1 grater
- 1 oven
- 1 spoon
- 1 roasting tin
- 1 pan
- 1 colander
Half and deseed the red bell peppers. Then cut the red bell pepper halves into chunks.
Peel the red onions then cut them into wedges.
Half and deseed the red chili peppers. Then dice the red chili pepper halves.
Peel and mince the garlic. Then cut the tomatoes into quarters.
Shred the parmesan cheese using a grater.
Pour 13 cups of water into a pan and turn on the heat. Boil the water for 4 minutes.
Add the pasta to the boiling water and cook for 10 minutes. Then turn off the heat.
Drain the cooked pasta in a colander.
Put the red bell pepper chunks, red onions wedges, diced red chili peppers, and minced garlic in a roasting tin. Then add olive oil, powdered sugar, salt, and black pepper and mix with a spoon.
Preheat the oven to 390°F for 17 minutes.
Place the roasting tin in the hot oven and bake for 15 minutes. Then remove the roasting tin from the oven and add the tomato quarters. Put the roasting tin back in the hot oven and bake for another 15 minutes.
Turn off the heat and remove the roasting tin from the oven. Add the drained pasta to the roasting tin and stir with a spoon for 2 minutes. Then scatter the grated parmesan cheese and basil on top.
It’s ready to be served !