20-Minute Healthy Olive and Red Pepper Pasta
A colorful, flavor-packed pasta dish featuring roasted red peppers and buttery Sicilian olives. Quick, easy, and nutritious, this Mediterranean-inspired dinner is high in fiber, rich in healthy fats, and ready in under 30 minutes. Perfect for weeknight meals or meal prep.
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.
