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Best Easy Fusilli con Peperoni e Olive Recipe

Name: Best Easy Fusilli con Peperoni e Olive Recipe
Total time: 37 min
Yield: 320 g
Ingredients: fusilli pasta 12 oz; red bell pepper 2 pieces; yellow bell pepper 1 pieces; black olives 0.5 cup; crushed tomatoes 2 cups; onion 1 pieces; extra virgin olive oil 3 tbsp; garlic 3 cloves; dried oregano 1 tsp; kosher salt 1 tsp; black pepper 0.5 tsp; fresh basil 0.25 cup

Spirals of pasta with roasted peppers and olives in a vibrant tomato sauce. This vegetarian mediterranean dish is fresh, colorful, and a clean eats family dinner bursting with flavor.

Cook 37 min Difficulty NORMAL 415 kcal

#vegetarian #mediterranean #diabetic friendly #DASH

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Ingredients

Main ingredients

fusilli pasta 12 oz
red bell pepper 2 pieces
yellow bell pepper 1 pieces
black olives 0.5 cup
crushed tomatoes 2 cups
onion 1 pieces

Seasonings/Sauce

extra virgin olive oil 3 tbsp
garlic 3 cloves
dried oregano 1 tsp
kosher salt 1 tsp
black pepper 0.5 tsp
fresh basil 0.25 cup

Nutrition summary

Carbohydrates 62 g 60%

Protein 12 g 12%

Fat 12 g 28%

Serving size 320g

Cooking steps

1

Preheat oven to 425°F, place bell peppers on a baking sheet, drizzle with 1 tbsp olive oil, then roast for 20 minutes until skin blisters and peppers are tender.
2

In a large pot, bring salted water to a boil; cook fusilli pasta until just al dente, about 9 minutes. Drain, reserving 1/3 cup pasta water.
3

Meanwhile, heat 2 tbsp olive oil in a deep skillet over medium heat. Sauté chopped onion and minced garlic until translucent and fragrant, about 5 minutes.
4

Add crushed tomatoes, roasted peppers (sliced), olives, dried oregano, salt, and black pepper to the skillet. Simmer the sauce, stirring occasionally, for 10 minutes to develop flavor.
5

Add drained pasta and reserved pasta water to the skillet; toss well with sauce over medium heat for 2 minutes until every spiral is coated. Finish with torn fresh basil leaves and serve hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient is fusilli pasta, complemented by roasted bell peppers and black olives. Fusilli's spirals trap sauce and flavor, while the roasted peppers add vibrant sweetness and olives deliver a briny depth. Together, these ingredients create the signature flavor and texture that defines Fusilli con Peperoni e Olive.

Q. What is the most important cooking step for maximizing flavor?

Roasting the bell peppers at 425°F until their skins blister is crucial for both flavor and texture. This step caramelizes the peppers, softens their flesh, and gives the sauce a sweet, smoky undertone that elevates the dish. Carefully timing their roasting and integrating them into the sauce ensures maximum impact.

Q. How can I prevent the pasta from becoming mushy?

To keep fusilli perfectly textured, cook it just until al dente and avoid overcooking during the final toss with sauce. Use a timer for the initial boiling—about 9 minutes—and quickly drain, reserving some pasta water. When combining with the sauce, stir for just 2 minutes over medium heat, letting the pasta absorb flavors without losing bite.

Q. How many calories and what is the carb-to-protein ratio per serving?

Each serving contains roughly 415 kcal, with carbohydrates making up 62g (60%), protein at 12g (12%), and fat at 12g (28%). The carb-to-protein ratio is about 5:1, reflecting its profile as a balanced but carb-forward vegetarian Mediterranean meal.

Q. Which search tags apply to this recipe, based on its nutrition and ingredients?

This recipe qualifies for 'vegetarian', 'mediterranean', 'diabetic friendly', and 'DASH' search tags. It's meat-free, rich in vegetables, moderate in carbs and fat, and fits well into balanced, plant-forward dietary patterns.

Best Easy Fusilli con Peperoni e Olive Recipe

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