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Summer Pasta with Olives and Roasted Peppers

A simply spectacular summer pasta dish...loaded with seasonal veggies and olives. It doesn't get better.


extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, diced
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 tablespoons capers, drained
1/2 cup dry white wine
10 ounces medium-sized shells
2 ripe tomatoes, diced, do not peel or seed
1/2 cup coarsely minced, pitted, oil-cured black olives
3-4 sprigs fresh basil, leaves removed from stems, finely minced

lemon wedges

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 saute for 2 minutes. Stir in yellow squash and zucchini, a generous pinch of salt and saute for 2 minutes. Stir in roasted pepper, capers and wine. Cover and cook over low heat for 15 minutes. 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. 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.

Makes 4-6 servings.

Note: 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.


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