Greenhouse Tomato and Pepper Pasta

Keeping pasta in your cupboard ensures a quick meal on a busy weeknight – or any night of the week. If you like a little heat, add a pinch of crushed red pepper flakes with the tomatoes and olives. Add some cooked chicken if desired. Serve with crusty bread. 

Preparation Time:

Cooking Time:

Serves: 4

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  • 8 oz (250 g) tagliolini or rigatoni pasta (about 4 cups/1 L)
  • 2 tbsp (25 mL) olive oil
  • 2 Ontario Greenhouse Sweet Peppers, chopped
  • 2 cloves garlic, minced
  • 1 Ontario Onion, chopped
  • 1/2 cup (125 mL) dry Ontario White Wine or sodium-reduced chicken broth
  • 8 pitted black olives, sliced
  • 3 Ontario Greenhouse Tomatoes, coarsely chopped
  • 2 tbsp (25 mL) chopped fresh Ontario Basil
  • 1/4 cup (50 mL) shredded Ontario Asiago Cheese


In large pot of lightly salted boiling water, cook pasta for 8 to 10 minutes or until tender.

Meanwhile, in large skillet heat oil over medium heat. Cook peppers, garlic and onion until lightly softened, about 5 minutes. Add wine, olives and tomatoes; increase heat and bring to simmer. Cook, uncovered until hot and bubbly, about 3 minutes.

Drain pasta; add to skillet and toss. Stir in basil and sprinkle with cheese.

Nutritional information

1 Serving

  • PROTEIN: 11 grams
  • FAT: 11 grams
  • CARBOHYDRATE: 59 grams
  • CALORIES: 389
  • FIBRE: 5 grams
  • SODIUM: 160 mg