Waitrose and Partners
A quick and easy meat-free meal - if time is still short, then try using a jar of ready, char-grilled peppers instead

Penne with peppers & cherry tomatoes

A quick and easy meat-free meal – if time is still short, then try using a jar of ready, char-grilled peppers instead.

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Low in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 3 Essential Red Peppers, halved and deseeded
  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 350g Essential Penne, or other medium pasta shape
  • 250g cherry vine tomatoes, halved
  • 1 large clove garlic, crushed
  • ½ tsp fennel seeds (optional)
  • 15 mint or basil leaves, torn
  • Essential Parmigiano Reggiano, grated, to serve


  1. Grill the peppers, skin-side up, on a lightly oiled baking sheet for about 12 minutes, or until the skins have turned black. Put the peppers into a bowl and cover with a plate. Leave for 5 minutes, then peel off and discard the skins. Cut the flesh into strips. Return the strips to the bowl with any pepper juices.

  2. Cook the pasta according to pack instructions. Meanwhile, stir the tomatoes, garlic, fennel (if using) and mint or basil into the peppers. Crush the tomatoes lightly with a wooden spoon, then season and add the oil.

  3. Toss the drained pasta into the red pepper and tomato dressing. Serve topped with a drizzle of extra oil, the grated cheese and black pepper.


Typical values per serving when made using specific products in recipe


1,730kJ/ 411kcals



Saturated Fat












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