Mediterranean pasta with pimientos

A vegan recipe with delicious Pimientos de Padron.


Difficulty: Medium

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 780 / Protein 33g / Carbohydr. 135g / Fat 9g

Ingredients (2 servings)

250 gpasta (e.g. orecchiette)
200 gPadrón peppers
150 gdried tomatoes in oil
400 mlpureed tomatoes
1red onion
1garlic clove
1chili pepper
1 sprigrosemary
2 sprigthyme
1 tspsugar
vegetable oil for frying


large sauce pan, colander, cooking spoon, cutting board, knife, 2 large frying pans

Wine Tip

Riesling late harvest wine, dry, 2011
A refreshing Riesling is the perfect companion for pasta dishes. A full-bodied, dry late harvest wine rounds off the taste of the Padron peppers.

Step 1

Mediterranean pasta with pimientos

Cook pasta according to the package instructions in salted, boiling water until al dente. Drain and set to one side.

large sauce pan, colander

250 g pasta

Step 2

Mediterranean pasta with pimientos

Meanwhile, remove the seeds from the chili pepper and chop finely. Finely dice zucchini, carrot, onion, garlic and dried tomatoes.

cutting board, knife

1 chili pepper / 1 zucchini / 1 carrot / 1 onion / 1 garlic clove / 150 g dried tomatoes in oil

Step 3

Mediterranean pasta with pimientos

Finely chop rosemary and thyme.

cutting board, knife

1 sprig rosemary / 2 sprigs thyme

Step 4

Mediterranean pasta with pimientos

Fry vegetables in some vegetable oil and season with sugar, salt and pepper. Pour in pureed tomatoes, chopped herbs, and chili. Saute for approx. 5 – 10 min. until sauce has thickened.

large frying pan, cooking spoon

vegetable oil for frying / 1 tsp sugar / salt / pepper / 400 ml pureed tomatoes

Step 5

Mediterranean pasta with pimientos

In a second pan, fry Padrón peppers in some vegetable oil and add plenty of salt. Toss the noodles in the sauce and serve in a deep dish with the fried Padrón peppers on top.

large frying pan, cooking spoon

200 g Padrón peppers / vegetable oil for frying / salt