Angel Hair Pasta With Peppers and Tomatoes

Angel Hair Pasta With Peppers and Tomatoes

This simple pasta celebrates the end-of-summer harvest and is perfect for a light lunch or supper, or as part of a buffet. Bell peppers and other sweet peppers — like Corno di Toro and many other varieties of peppers of every hue — ripen in late summer, the same time as long-awaited flavorful (and multicolored) tomatoes, making their pairing seem almost preordained.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Put a large pot of water over high heat and bring to a boil.
  2. Step 2

    In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
  3. Step 3

    Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
  4. Step 4

    Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
  5. Step 5

    Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
  6. Step 6

    Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
  7. Step 7

    Garnish with whole or torn basil leaves. Serve warm or at room temperature.