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  • Writer's pictureBrittany Aldridge

Roasted Pepper and White Bean Farfalle all'arrabbiata

Okay so this recipe is all about maximum flavour with minimum fuss. Marinated roasted peppers (red capsicums) straight out of the jar add a beautifully rich and spicy flavour, white beans add this perfectly satisfying creaminess and who can go wrong with pasta all'arrabbiata?

I used fresh farfalle and farfalloni that I made earlier in this dish but feel free to use whatever pasta takes your fancy! Please read ahead for the recipe and enjoy!


  • 2 tablespoons of extra virgin olive oil

  • 1 tablespoon of red wine vinegar

  • 1 medium onion, chopped

  • 2 garlic cloves, finely sliced

  • 1 400g can of white beans

  • 3 tablespoons of marinated roasted peppers (red capsicums)

  • 1 teaspoon of salt, or to taste

  • freshly cracked black pepper, to taste

  • 2 cans of whole peeled tomatoes or passatta

  • 1/2 cup of water

  • 2 teaspoons chilli flakes

  • 2 teaspoons of dried oregano

  • 1 packet of farfalle or pasta of your choosing


  • In a large saucepan or shallow Dutch oven, on medium heat, add the olive oil, oregano, chilli flakes, onion, garlic, peppers, and white beans, and cook, stirring occasionally until vegetables are soft, around 10 minutes.

  • Next, add the red wine vinegar, tomatoes, salt and pepper, and 1/2 cup of water. Cover the pan with its lid and simmer on a low heat, stirring occasionally for 10-20 minutes.

  • In a large pot of heavily salted boiling water, cook your pasta of choice, stirring occasionally, until almost al dente - as it will finish cooking completely in the sauce.

  • Remove pasta from the water and using a slotted spoon add it to the large saucepan. Add 1 ladleful of the pasta water, and the parmesan, and stir until the parmesan is melted and sauce is creamy, glossy and emulsified.

  • Serve pasta in bowls, seasoned with more pepper, or parmesan and garnished with some parsley or basil leaves. Please enjoy!

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