Peperonata with fusilli pasta is another bright and colourful Italian dish, consisting of sweetly saut ed bell peppers and al dente fusilli pasta, making a heartwarming meal. This dish is delicious and rich in healthy vegetables, making it the perfect light yet fulfilling dinner. The sweetness of the bell peppers with aromatic garlic, onions, and herbs is rich, savoury, and ideal for pasta. To make peperonata with fusilli pasta, begin by heating olive oil in a large pan, then add sliced onions and garlic to cook until they soften and become fragrant. Add sliced bell peppers-red, yellow, and green-for the coloured bells to tenderise, letting them lose their natural sweetness—season with salt, pepper, and a pinch of dried oregano or basil. You might even add a splash of balsamic vinegar for some added tang. When the peppers are cooked, boil the fusilli pasta as instructed on its packaging with some water set aside. Once the pasta's al dente, drain and add it to the pan along with the peperonata. Throw everything together, adding a little pasta water if it gets too dry. Peperonata with Fusilli Pasta is an easily transformable recipe; add olives, capers, or grated Parmesan cheese for more flavour. This is one of the perfect healthy, simple, yet delicious meals that can be prepared within 30 minutes.

• 500 gms barilla fusilli pasta
• 400 gms napoletana sauce
• 200 gms onion
• 200 gms green capsicum
• 200 gms yellow capsicum
• 1 garlic
• 80 ml extra virgin olive oil
• 60 gms parmesan
• 30 gms parsley
• 0.25 tsp salt
• 0.25 tsp pepper

• Peperonata with Fusilli Pasta is like the Italian comfort food you didn't know you needed—vibrant, tangy, and so full of flavor it'll make your taste buds sing.
• Start by boiling 500 grams of fusilli pasta in salted water until al dente (fancy talk for “perfectly cooked but not mushy”).
• Save a cup of pasta water before draining—you might need it to keep things saucy later.
• Now for the show-stopping peperonata sauce.
• Heat 80ml of extra virgin olive oil in a large pan over medium heat.
• Add 200 grams of thinly sliced onions and saut them until soft and caramelized, about 5–6 minutes.
• Next, throw in 200 grams each of sliced green and yellow bell peppers.
• These sweet, colorful beauties bring the dish to life.
• Cook them for 5–7 minutes, stirring occasionally, until they're tender but still have a little bite.
• Now, toss in one minced garlic clove and let it sizzle for a minute—just enough to release its magic.
• Stir in 400 grams of Napoletana sauce (store-bought or homemade) for that rich, tomatoey base that ties everything together.
• Season with ¼ teaspoon each of salt and black pepper to taste.
• If you're feeling adventurous, add a pinch of chili flakes for a subtle heat.
• Let the sauce simmer for a few minutes to let the flavors mingle.
• Add the cooked fusilli to the pan and toss everything together like you're hosting a pasta party.
• If the sauce feels too thick, stir in a splash of the reserved pasta water for that glossy, Instagram-worthy finish.
• Now for the pièce de r sistance: sprinkle 60 grams of grated Parmigiano Reggiano over the pasta and let it melt into creamy, cheesy perfection.
• Top with 30 grams of chopped fresh parsley for a burst of color and freshness.
• Serve hot and watch everyone swoon over this simple yet irresistible dish.
• This peperonata with fusilli pasta recipe is a flavor-packed celebration of sweet peppers, tangy tomato sauce, and cheesy goodness.
• Try out this recipe of peperonata with fusilli pasta for a comforting yet vibrant meal that will have everyone asking for seconds.