This vibrant Roasted Red Pepper Pasta with Sicilian Olives is a quick, wholesome dinner that bursts with flavor and color.
Packed with fiber-rich roasted peppers, heart-healthy olive fats, and plant-based protein from pasta, it’s both satisfying and nourishing.
Ready in under 30 minutes, this easy weeknight meal is low in saturated fat, light on the stomach, and perfect for stress-free, everyday cooking or meal prep.
20-Minute Healthy Olive and Red Pepper Pasta
Equipment
- Large pot (1) – for boiling pasta
- Large skillet (1) – for sautéing vegetables and sauce
- Small bowl (1) – for mixing sauce
- Wooden spoon or spatula (1) – for stirring
- Colander (1) – for draining pasta
Ingredients
- 1 pound Egg Tagliatelle Homestyle Pasta
- 1 cup Roasted Red Peppers thinly sliced (12 oz)
- ¾ cup Sicilian Olives pitted and halved
- 1 medium Red Onion thinly sliced
- 4 Garlic Cloves thinly sliced
- 3 Tablespoons Olive Oil
- 2 teaspoons Soy Sauce
- 1 teaspoon Sugar
- 1 teaspoon Salt
- ¼ teaspoon Fresh Thyme
- Pinch Freshly Ground Black Pepper
- ¼ teaspoon Aleppo Pepper
Instructions
- Prepare the Pasta: Fill a large pot with cold water, ensuring there’s enough to allow the pasta to move freely while cooking. Generously season the water with salt—this helps enhance the pasta’s flavor. Bring the water to a rolling boil over high heat. Once boiling, gently add the egg tagliatelle pasta, separating the strands carefully to avoid clumping. Cook the pasta for approximately 6–8 minutes, or according to the package instructions, until it reaches an al dente texture, tender but still firm to the bite. While the pasta is cooking, stir occasionally to prevent sticking. Reserve ½ cup of the pasta cooking liquid before draining, as it will help create a silky sauce later.
- Sauté the Onion – Flavor Base: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the thinly sliced red onion. Stir the onions frequently, allowing them to soften and turn translucent, releasing their natural sweetness. This should take about 7 minutes. Avoid browning too quickly; slow cooking the onions ensures a rich, mellow base for the sauce.
- Cook the Garlic and Thyme – Aromatic Boost: Once the onions are soft and translucent, add the thinly sliced garlic cloves along with ¼ teaspoon of fresh thyme to the skillet. Stir continuously to prevent the garlic from burning. Cook until the garlic turns a light golden-brown color and releases its aromatic fragrance, roughly 1–2 minutes. This step infuses the dish with depth and warmth, making the sauce irresistibly flavorful.
- Add Roasted Red Peppers and Sicilian Olives – Main Flavor Components: Next, fold in the roasted red peppers and the halved Sicilian olives. Gently toss them with the onion and garlic mixture, letting them heat through and mingle with the aromatic base. Sauté for an additional 2 minutes to allow the flavors to combine. The roasted peppers add natural sweetness, while the olives contribute a savory, buttery richness that balances the dish.
- Prepare the Seasoning Sauce – Flavor Enhancer: In a small bowl, combine 2 teaspoons soy sauce, 1 teaspoon sugar, 1 teaspoon salt, a pinch of freshly ground black pepper, and ¼ teaspoon Aleppo pepper. Whisk thoroughly until the sugar dissolves and the mixture is well combined. This simple yet powerful sauce adds a subtle umami kick and a delicate heat, enhancing the overall taste without overpowering the natural flavors of the vegetables and pasta.
- Incorporate the Sauce – Building Depth: Pour the prepared sauce into the skillet with the vegetables. Lower the heat to a gentle simmer and stir constantly, ensuring that the sauce evenly coats the peppers, olives, and onion mixture. Allow the sauce to cook for 3 minutes, letting the flavors meld together. At this stage, taste and adjust seasoning if necessary, adding more salt or Aleppo pepper according to your preference.
- Combine Pasta with Sauce – Finishing Touch: Drain the cooked tagliatelle using a colander, keeping the reserved ½ cup of pasta water aside. Immediately transfer the pasta to the skillet with the vegetable and sauce mixture. Add the reserved pasta water gradually, tossing the pasta continuously to create a silky, cohesive sauce that clings to every strand. Make sure the pasta is evenly coated, and the dish has a glossy, inviting texture.
- Serve and Garnish – Presentation and Flavor Boost: Once the pasta is fully combined with the sauce, remove the skillet from the heat. Transfer the pasta to serving plates immediately. Sprinkle an extra pinch of Aleppo pepper on top for a gentle kick, and optionally, grate some fresh Parmesan cheese over each portion for added richness. Serve hot for a comforting, colorful, and satisfying meal.
- Optional Additions – Personal Touches: For extra flavor and texture, you can drizzle a small amount of high-quality extra-virgin olive oil or add a handful of fresh basil leaves before serving. These finishing touches elevate the dish, giving it a restaurant-quality flair while keeping it simple enough for everyday cooking.
Notes
- Use high-quality roasted red peppers for maximum sweetness and flavor. Freshly roasted peppers are ideal, but jarred ones work perfectly in a pinch.
- Choose good-quality Sicilian olives, like Castelvetrano, for their buttery texture and mild, rich taste. Avoid overly salty or brine-heavy varieties.
- Reserve some pasta water before draining—it helps create a smooth, cohesive sauce that clings to the tagliatelle.
- Adjust the Aleppo pepper or black pepper to taste. If you prefer a milder dish, start with a smaller pinch.
- Toss the pasta gently to avoid breaking delicate noodles like tagliatelle or fettuccine.
Chef’s Secrets: Elevate Pasta Flavors Effortlessly
To truly make this roasted red pepper pasta shine, focus on layering flavors.
Slowly sautéing onions until soft and translucent develops a natural sweetness that balances the tangy peppers.
Cooking garlic lightly until golden ensures it adds depth without bitterness.
Adding a touch of pasta water at the end not only binds the sauce but also helps the flavors meld.
Don’t be afraid to experiment with finishing touches—fresh basil, a drizzle of extra-virgin olive oil, or a sprinkle of Parmesan can transform a simple weeknight meal into a restaurant-quality dish.
Serving Suggestions: Simple Pairings For Dinner
This pasta pairs beautifully with light, Mediterranean-style sides.
Serve alongside a crisp arugula salad with lemon vinaigrette, or roasted vegetables like zucchini, eggplant, or cherry tomatoes.
For protein, grilled chicken, shrimp, or tofu complement the buttery olives without overpowering the delicate flavors.
A glass of dry white wine or sparkling water with lemon enhances the meal experience.
For a cozy weeknight dinner, serve straight from the skillet for a casual, family-friendly presentation.
Storage Tips: Keep Pasta Fresh Longer
Store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of water or olive oil to prevent the pasta from drying out.
This dish also freezes well; transfer cooled pasta to a freezer-safe container and freeze for up to 1 month.
To reheat, thaw in the refrigerator overnight and warm gently on the stovetop over low heat, tossing occasionally to maintain a silky sauce consistency.
Avoid microwaving directly from frozen, as it can alter texture.
Frequently Asked Questions
1. Can I use a different pasta type?
Absolutely! While tagliatelle works beautifully with this sauce, fettuccine, linguine, or even penne are great alternatives.
Thicker noodles hold the sauce well, while smaller shapes allow the flavors to coat each piece thoroughly.
2. Are Sicilian olives necessary, or can I substitute?
Sicilian olives are preferred for their buttery, mild flavor, but green olives, Kalamata, or other brined olives can work.
Just be mindful of saltiness, as some olives are saltier and may require reducing added salt.
3. How do I make this dish vegan-friendly?
This recipe is naturally plant-based, except for optional Parmesan. To keep it fully vegan, simply omit the cheese or use a vegan alternative.
You still get fiber, healthy fats, and plant-based protein from the pasta and vegetables.
4. Can I prep ingredients in advance?
Yes! Slice onions, garlic, and peppers a day ahead and store them in separate airtight containers.
This reduces cooking time and makes weeknight preparation effortless. Pasta should be cooked fresh for the best texture.
5. How do I control the spice level?
The Aleppo pepper adds gentle heat. If you prefer a milder dish, reduce the amount or omit entirely.
For a spicier version, add a pinch of red chili flakes or a dash of smoked paprika while sautéing.
