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cartwheel pasta with peppers & onions

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I always love a good pasta dish. This one looks yummy and easy and well, you be the judge! Recipe & photo: eatingwell.com 08-30-14

yield 4 serving(s)
prep time 40 Min
method Stove Top

Ingredients For cartwheel pasta with peppers & onions

  • 1-1/2 c
    sweet yellow onion, halved and thinly sliced crosswise
  • 3 Tbsp
    extra virgin olive oil
  • 1/2 tsp
    salt, plus 1 tbsp., divided
  • 1/8 tsp
    crushed red pepper
  • 2
    yellow bell peppers
  • 1
    red bell pepper
  • 3/4 c
    coarsely chopped canned whole peeled tomatoes, with their juice
  • 1 Tbsp
    chopped flat-leaf parsley
  • 12 oz
    wagon wheels or fusilli pasta

How To Make cartwheel pasta with peppers & onions

  • 1
    In a large skillet over medium heat, combine onion, oil, 1/4 tsp. salt and crushed red pepper. Cook, stirring occasionally, until the onion is a rich golden color, 10 to 15 minutes.
  • 2
    Meanwhile, peel bell peppers with a vegetable peeler. Cut them in half, remove the cores and thinly slice into 1/4-inch-wide strips.
  • 3
    When the onion is golden, increase heat to medium-high and add the peppers. Cook, stirring occasionally, for 2 minutes. Reduce heat to medium; add tomatoes and 1/4 tsp. salt and cook until the tomatoes are no longer watery and have separated from the oil, 15 to 20 minutes. Add parsley, stir for 30 seconds, then remove from heat.
  • 4
    Meanwhile, bring 2 qts. of water to a boil in a large pot. Add the remaining 1 Tbsp. salt, then add pasta and stir well. Cook according to package instructions until just tender. Drain well and toss with the sauce. Serve at once.
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