Penne with Peppers, Fresh Tomato, and Basil

Penne ai Peperoni e Pomodoro Fresco

Preparation info

  • Difficulty


  • Serves


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

I often make a risotto with red and yellow peppers, tomatoes, and basil whose enticing colors and aroma make it one of my family’s favorites. As a pasta dish, with its fresh and fragrant combination of flavors, it becomes a great light summer meal.


  • ½ medium yellow onion
  • 3 tablespoons butter
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Salt
  • pounds fresh, ripe tomatoes
  • 1 pound penne (fusilli or a wide egg noodle such as pappardelle or tagliatelle are also good)
  • 8–10 fresh basil leaves
  • cup freshly grated Parmigiano-Reggiano


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel and finely chop the onion. Put it with the butter in a 12-inch skillet and place over medium heat. Sauté until the onion turns a rich golden color, about 5 minutes.
  3. While the onion is sautéing, peel the peppers, core, and seed them. Gut away any white pith inside the peppers and cut into 1-inch squares. When the onion is ready, add the peppers and season lightly with salt. Raise the heat to medium-high and sauté until they are mostly tender and begin to brown lightly, about 10 minutes.
  4. While the peppers are cooking, peel the tomatoes and coarsely chop them. When the peppers are ready, add the tomatoes and season lightly with salt. Cook until the tomatoes have reduced and the liquid the tomatoes release has evaporated, about 10 more minutes.
  5. After the tomatoes have cooked for about 5 minutes, coarsely chop the basil and add it to the pan. Add about 2 tablespoons salt to the boiling pasta water, add the penne, and stir well. Cook until al dente.
  6. When the pasta is done, drain well, toss with the sauce and the Parmigiano-Reggiano, and serve at once.