Go Back

Pasta with Yellow Pepper and Mascarpone Sauce


  • 2 tbsp olive oil
  • 1 red onion, peeled and finely sliced
  • 1 yellow pepper, deseeded, quartered and sliced
  • 400 g can of chopped tomatoes
  • 50 g pitted black olives, sliced
  • 10 fresh basil leaves plus extra for garnish
  • 125 g mascarpone cheese
  • pasta to serve (100g per person)
  • vegetarian Italian hard cheese, grated, to serve (optional)
  • black pepper


  • Heat the oil in a large frying pan over a medium heat.
  • Add the red onion and yellow pepper and fry gently for 8 minutes to soften without colouring.
  • In the meantime, put the pasta on to cook following the instructions on the packet.
  • Add the tomatoes, olives and basil leaves to the frying pan. Mix well and simmer for about 5 minutes.
  • Drain the pasta when it is cooked.
  • Add the mascarpone into the mixture in the frying pan, stirring for a minute or two to combine.
  • Season with black pepper and stir in the drained pasta.
  • Serve with grated cheese and extra basil to garnish (optional).