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Pappardelle with Vegetables, Olives, and Ground Coriander

This vibrant pasta dish showcases the bold flavors of Mediterranean cuisine, combining sweet roasted red peppers, juicy cherry tomatoes, and aromatic ground coriander. The addition of black olives and a touch of heat from chili enhances the depth of flavor, while fresh parsley provides a refreshing finish. Sesame oil or olive oil ties everything together, creating a rich yet balanced sauce that coats the pappardelle beautifully. This dish is perfect for a light yet satisfying meal, celebrating the natural sweetness of seasonal vegetables and the warmth of Mediterranean spices.

Main | Mediterranean | Dairy-Free | Egg-Free | Halal | Kosher | Nut-Free | Shellfish-Free | Soy-Free | Vegan | Pappardelle | Pot | Bell Pepper | Cherry Tomato | Olive | Pasta | Boiling | Sautéing | Tossing | Casual Gathering | Warm Weather | Quick
Time to complete

Prep

15min

Cook

15min

Wait

0 minutes

Total

30min

Ingredients (Makes 4 servings)

Ingredients

  • 500 g (1.1 lb) pappardelle
  • 2 medium onions, finely diced
  • ½ - 1 small chili pepper, finely chopped
  • 10 black olives, finely chopped
  • 4-5 green onions, sliced
  • 6 roasted red bell peppers (Florina peppers), drained and diced (or fresh, finely chopped)
  • 1 zucchini, finely chopped
  • 15-20 cherry tomatoes, quartered
  • 1 tbsp ground coriander
  • 80 ml (⅓ cup) sesame oil or olive oil
  • Salt and freshly ground black pepper

For Serving/Garnishing

  • ½ bunch fresh parsley, finely chopped
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 5
  • Protein: 4
  • Carbohydrates: 18
  • Fiber: 2
Directions

Cooking the Pasta

  • 1. Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve 240 ml (1 cup) of the pasta water before draining.

Preparing the Sauce

  • 2. In the same pot, heat the sesame oil or olive oil over medium heat. Sauté the onions, chili pepper, and olives for 3-4 minutes until softened.

Adding the Vegetables

  • 3. Add the roasted red bell peppers, cherry tomatoes, zucchini, salt, black pepper, and ground coriander. Sauté for another 2 minutes, stirring occasionally.

Combining with Pasta

  • 4. Return the drained pasta to the pot along with the reserved pasta water. Stir well to evenly distribute the sauce and cook for 1-2 minutes until everything is well combined.

Finishing Touches

  • 5. Remove from heat, sprinkle with fresh parsley, and serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Grill the zucchini and bell peppers for a smoky flavor before adding them to the sauce.

Alternative Proteins

  • Incorporate chickpeas or white beans for extra protein and heartiness.

Bold Flavor Enhancements

  • Add a splash of balsamic vinegar or lemon juice for a touch of acidity.

Complementary Flavor Pairings

  • Top with crumbled feta or toasted pine nuts for added texture and richness.

Cooking Tips

  • Cook the pasta until just al dente to ensure it absorbs the sauce without becoming mushy.

Flavor Enhancement

  • For a deeper flavor, toast the ground coriander in a dry pan for 30 seconds before adding it to the dish.

Healthier Variation

  • Use whole wheat or gluten-free pasta for a more nutritious option.

Ingredient Handling

  • If using fresh red bell peppers, roast them in the oven at 200°C (400°F) for 20 minutes until charred, then peel and chop.

Seasonal Tweaks

  • Substitute cherry tomatoes with sun-dried tomatoes for a more intense flavor.