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Italian Penne Pasta with Peppers, Capers & Olives

Packed with colourful, healthy Mediterranean vegetables, this simple, but tasty Italian-style Penne pasta dish with peppers, capers and olives is perfect for a quick mid-week supper.
  • 30 minutes
  • Prep time15 minutes
  • 3 portions
recipe image Italian Penne Pasta with Peppers, Capers & Olives


  • 200 grams penne pasta
  • 80 grams Bertolli buttery spread & extra knob
  • 1 medium-sized red onion finely chopped
  • 1 red pepper sliced into strips
  • 1 yellow pepper sliced into strips
  • salt
  • 1 tablespoon capers
  • 20 black or green olives
  • 260 grams cherry tomatoes roughly chopped
  • handful of parsley finely chopped
  • grated Parmesan to serve (optional)

Nutritional facts

Energy (kcal)727 kcal
Energy (kJ)3042 kJ
Protein (g)34.7 g
Carbohydrate incl. fibre (g)63.9 g
Carbohydrate excl. fibre (g)58.4 g
Sugar (g)7.3 g
Fibre (g)5.5 g
Fat (g)37.4 g
Saturated fat (g)14.8 g
Unsaturated fat (g)20.5 g
Monounsaturated fat (g)12.4 g
Polyunsaturated fat (g)8.1 g
Trans fat (g)0.0 g
Cholesterol (mg)46 mg
Sodium (mg)1493 mg
Salt (g)3.73 g
Vitamin A (IU)3573 IU
Vitamin C (mg)133.4 mg
Calcium (mg)846 mg
Iron (mg)2.35 mg
Potassium (mg)634 mg


  1. Place a large saucepan of slightly salted water to the boil, add the penne and cook until “al dente.”
  2. Melt Bertolli with Butter in a frying pan, add onion and sweat on a medium heat for about 3 minutes. Stir in capers, olives, peppers and some salt, cover with a lid and cook on a medium to low heat for about 5 minutes until the peppers have softened. Stir in the tomatoes and continue to cook for a couple of minutes.
  3. Drain the penne, reserving a little of the cooking water. Add the cooked penne to the sauce and toss well together with the cooking water and a knob of Bertolli with Butter. Remove from the heat and serve immediately with a little grated parmesan if desired.