Roasted Pepper with Beans and Macaroni

Catherine Cappiello Pappas


The table is set; the sun is lazily sinking in the sky. The breeze is comforting and the songs are familiar. You sit down to a meal of flavors and aromas the transport you. The simmering pot on the stove, the grating of the cheese, the fresh basil that lingers on your hands; these are all very familiar and a bit sentimental. You are sharing this with a new generation; yet longing for them to know the people who taught you these traditions; this simple fare. You tell them the stories as you share the meal.

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5 Min
50 Min
Stove Top


4 bell peppers – any color
1 large onion
2 vine ripe tomatoes – diced in chunky pieces
29 oz. can of cannellini beans – drained
1 tbs. capers plus a tablespoon or two of caper juice
4 cloves of garlic – chopped
7-8 fresh basil leaves – ripped
1 tsp. dried oregano
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
3-4 tbs. olive oil
1 lb. of your favorite macaroni
fresh romano or parmesan cheese for grating


1Preheat Oven 350 degrees Place the peppers and onion on a baking sheet whole and bake until wilted. Remove from the oven and let cool. Heat a sauce pot with 2-3 tablespoons of olive oil. Add the garlic and sauté until fragrant. Slice the peppers and onions; reserving the juice from the peppers, and carefully place in the heated oil with the garlic. Add the tomatoes, capers, basil and seasonings; simmer on low for approximately 30 minutes. The longer is simmers the better it gets. Add the beans to the peppers while preparing the macaroni. Plate the macaroni and top with the peppers, drizzle of olive oil and grated cheese.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian