Make this quick and tasty Roasted Red Pepper Pasta with Capers for a delicious dinner soon! This pasta dish uses jar roasted red peppers to make this a quick dish and delivers big on flavour.

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You can never go wrong with Pasta! We love pasta dinners at our home, and this dish was no exception. If you love tangy flavours, this is a dish for you to dive into soon. And if you are a fan of capers, take a look at the Mushroom and Caper Pizza or the Cod Piccada with Sauteed Brussel Sprouts!

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What is This Pasta Dish Like

• Difficulty – This is an easy to make dish that takes only 10 minutes to prep and cooks in under 20 minutes.
• Taste – A fresh and tangy pasta dish that isn’t creamy but brings so much flavour from the capers and roasted red peppers.
• Serving – This makes 4 servings as a main course. In the recipe card at the end of the post you can change the serving size to suit your dinner table!

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Ingredients

• Pasta – I used ziti pasta for this recipe. Ziti pasta is very similar to penne pasta and you can find it in the pasta section of your supermarket.
• Olive oil – This recipes uses extra virgin olive oil.
• Onion – I used a small white onion finely diced.
• Garlic – Only use fresh garlic for this recipe as it adds so much flavour to the finished dish. I used 4 large cloves. I peeled and thinly sliced the garlic.
• Butter – I used unsalted butter, if you do use salted butter just omit the salt in the recipe.
• Capers – If you are new to using capers, they have quite a unique tangy flavour. They are often packed in little jars and can usually be found next to the olives in the supermarket.
• Roasted red peppers – For this dish, I used jar roasted red peppers. It saves time and makes the recipe really easy. Jar roasted red peppers can be found in most supermarkets.
• Pasta water – A little bit of the pasta water is added to the finished dish to incorporate all of the ingredients.
• Gruyere cheese – This isn’t an overly cheesy dish, but about 1/2 cup of Gruyere cheese is added for flavour and texture.
• Seasonings – I kept it simple with just salt and black pepper.
• Herbs – Just a little fresh chopped parsley.

NOTE, The full recipe and instruction list can be found at the end of the post in the recipe card.

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Instructions

1. Cook pasta – Cook and drain the pasta according to package instructions. Reserve about 1/2 cup/120 ml of the pasta water for later.
2. Cook onions and garlic – In a medium sized skillet set over medium to high heat, add the olive oil and onions. Stir well and cook down for about 8 minutes until soft. Add the garlic slices, stir and cook for a further 3 minutes until the garlic is starting to soften.
3. Add capers and red peppers – Add 2 tablespoons of the butter and bring it to a sizzle, this will take about one minute. Add the capers and the red peppers and give a really good stir. Cook over medium heat for about 1 -2 minutes.
4. Finish dish – Add the pasta, pasta water, cheese, remaining tablespoon of butter, salt, pepper and parsley to the skillet and stir really well.
5. Garnish and serve – Serve immediately and garnish with extra cheese and black pepper if desired.

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Recipe Tips

• Slice the garlic really thin – It’s important to slice the garlic really thin so it cooks properly and you don’t end up with large garlic pieces in the pasta dish.
• Save pasta water – When you drain the pasta, make sure to reserve some of the pasta water. As this isn’t a creamy dish, the pasta water is important to add a more silky texture to the dish and so the cheese doesn’t all clump together.
• Time saving – When you are cooking the pasta, start cooking the onions and preparing the rest of the dish. This not only saves time, but ensures everything is ready at the same time.

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Substitutions

• Pasta – I used Ziti pasta for this recipe. Alternatively, you could use pasta spirals, penne pasta or rotini.
• Onions – I used a small white onion. You could use brown onions, leeks or shallots for this dish.
• Gruyere cheese – Gruyere cheese is a hard Swiss cheese. It’s a little creamy and nutty in flavour. If you don’t have this cheese, parmesan makes a great alternative.
• Roasted Red Peppers  – I kept this recipe simple by using jar roasted red peppers. Alternatively, you could roast your own red bell peppers.

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Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• As part of a bigger main course – Yes, this pasta dish would also work as a side in smaller portions. I think it would work wonderful with the Stuffing Topped Roasted Turkey Tenderloin or even the Stove Top Lemon Chicken.

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Frequently Asked Questions

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Thanks For Stopping by & Hope To See You Soon!