Tomato and Bell Pepper Spaghetti

Bursting with vibrant colors and bold flavors, this Tomato and Bell Pepper Spaghetti is a quick and satisfying weeknight dish that’s sure to impress. Featuring tender spaghetti tossed in a rich, veggie-packed sauce made with sweet red and yellow bell peppers, juicy cherry tomatoes, and aromatic garlic and onion, this recipe balances simplicity and sophistication. A hint of dried oregano and optional red chili flakes adds depth and a gentle kick, while fresh basil provides the perfect finishing touch. Ready in just 35 minutes, this vegetarian delight is perfect for the whole family, and it’s easily customizable with grated parmesan or a vegan alternative. Whether you’re looking for a hearty pasta dinner or a plant-based meal, this colorful spaghetti recipe is as beautiful as it is delicious! Keywords: spaghetti, tomato and bell pepper pasta, vegetarian recipe, quick dinner idea, garlic and basil pasta.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams spaghetti
• 2 tablespoons olive oil
• 3 whole (minced) garlic cloves
• 1 medium (diced) yellow onion
• 1 medium (sliced thinly) red bell pepper
• 1 medium (sliced thinly) yellow bell pepper
• 300 grams (halved) cherry tomatoes
• 2 tablespoons tomato paste
• 200 milliliters vegetable broth
• 1 teaspoon dried oregano
• 0.5 teaspoon (optional) red chili flakes
• 10 whole (chopped) fresh basil leaves
• 50 grams (grated, optional) parmesan cheese
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the spaghetti.

Step 2

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Step 3

Add the minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until the onion turns translucent and the garlic is fragrant.

Step 4

Add the sliced red and yellow bell peppers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the peppers soften slightly.

Step 5

Stir in the halved cherry tomatoes and cook for another 3 minutes, allowing them to break down and release their juices.

Step 6

Add the tomato paste, vegetable broth, dried oregano, and red chili flakes (if using). Stir everything together and simmer for 5 minutes to allow the flavors to meld.

Step 7

Season the sauce with salt and black pepper to taste.

Step 8

Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Step 9

Stir in the chopped fresh basil leaves and mix well before removing the skillet from the heat.

Step 10

Serve the Tomato and Bell Pepper Spaghetti hot, topped with grated parmesan cheese if desired.

Nutrition Facts

Serving size	1329.9 grams (1329.9g)

Amount per serving	% Daily Value*
Calories	1376

Total Fat 49.60g	64%
Saturated Fat 14.80g	74%
Polyunsaturated Fat 3.30g
Cholesterol 45mg	15%
Sodium 3201mg	139%
Total Carbohydrate 184.80g	67%
Dietary Fiber 21.40g	76%
Total Sugars 23.50g
Protein 52.20g	104%

Vitamin D 0IU	0%
Calcium 684mg	53%
Iron 13mg	71%
Potassium 2255mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 15.0%

Carbs: 53.0%