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Marinated Pepper Pasta

This Marinated Pepper Pasta is a vibrant and flavorful vegetarian dish made in just 20 minutes. Featuring roasted red onions, tangy marinated peppers, tender rigatoni, and torn fresh basil, all tossed with Pecorino Romano cheese, this simple yet elegant pasta is perfect for summer dinners or quick weeknight meals.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 482
Ingredients Equipment Method Notes

Ingredients
  

  • 2 red onions cut into 1/4-inch-thick wedges
  • 1 Tbsp olive oil plus more for serving
  • Kosher salt and pepper
  • 12 oz rigatoni
  • 1/2 cup grated Pecorino Romano plus more for serving
  • 1/2 batch marinated peppers about 1 1/2 cups
  • 1 cup fresh basil leaves torn

Equipment

  • Oven
  • Rimmed baking sheet
  • Large pot
  • Colander
  • Mixing bowl
  • Chef’s knife
  • Cutting board
  • Tongs or large spoon

Method
 

  1. Preheat oven to 425°F. On a rimmed baking sheet, toss red onion wedges with 1 tablespoon olive oil and 1/4 teaspoon each salt and pepper. Roast for 15 to 20 minutes, until golden brown and tender.
  2. Meanwhile, cook rigatoni according to package directions. Reserve 1/2 cup pasta cooking water, then drain.
  3. In a large bowl, toss hot pasta with 1/4 cup reserved pasta water and Pecorino Romano. Add more pasta water if needed to loosen.
  4. Fold in roasted onions, marinated peppers, and season with salt and pepper to taste.
  5. Toss with torn basil leaves and drizzle with additional olive oil. Serve topped with more grated Pecorino, if desired.

Notes

  • You can roast a jalapeño or Fresno chile along with the peppers for extra heat.
  • Use your favorite jarred or homemade marinated peppers for convenience and bold flavor.
  • Great served warm or at room temperature—perfect for picnics or make-ahead meals.
  • Swap rigatoni with penne or fusilli if desired.
  • Add toasted pine nuts or walnuts for extra texture.