Pasta with Olives and Roasted Peppers

Pasta with Olives and Roasted Peppers

Chef: Christina Pirello

Description: Ah, pasta and summer. This oh so perfect main course is so light and fresh, so summery that you will want to serve it al fresco all summer long.

Skill Level: Easy

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  • 2 cloves garlic, thinly sliced
  • 1 red onion, diced
  • 1 pinch sea salt
  • 2 small yellow summer squash, diced
  • 2 small zucchini, diced
  • 1 red bell pepper, roasted over an open flame, peeled, seeded, diced
  • 3 tbsp. capers
  • 10 oz. fusilli
  • 2 ripe tomatoes, diced
  • 1/2 cup pitted, oil-cured black olives, coarsely minced
  • 3 sprigs fresh basil leaves, finely minced
  • 1/2 cup dry white wine
  • 3 tbsp. extra virgin olive oil


  1. Place a generous amount of oil, garlic and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 2 minutes. Stir in yellow squash and zucchini, a generous pinch of salt and sauté for 2 minutes. Stir in roasted pepper, capers and wine. Cover and cook over low heat for 15 minutes.

  2. While the vegetables cook, bring a pot of water to a boil and cook shells al dente, 11-12 minutes. Drain well, but do not rinse.

  3. When the vegetables are ready, adjust seasoning and stir in tomatoes, olives and basil. Finally, fold in cooked shells and transfer to a serving platter. Serve garnished with lemon wedges.

  4. menu_book Chefs Notes:
    Take care when seasoning this dish as the capers and olives can make the dish too salty, should you have a heavy hand with the pinches needed.

Recipe by Christina Pirello, Christina Pirello