Penne with Roasted Peppers and Pan-Fried Potatoes Recipe

I could eat pan-fried potatoes seven days a week. I sneak these salty, savory tubers into as many recipes as possible, including navy bean soup and black bean soup as well as this penne recipe, below.

With a light olive-oil based sauce, Penne with Roasted Peppers and Pan-Fried Potatoes makes a lovely summer dinner alternative to grilled meat. The penne’s simple sauce allows pasta’s wheaty flavor to shine—so make sure you use good quality imported penne. I like De Cecco brand.

I’m not as picky about the roasted pepper. I use jarred and recommend you do same if you want dinner on the table in less than 30 minutes.

If you’re making this pasta for company, you may want to take the extra time to roast your own pepper.

Penne with Roasted Peppers and Pan-Fried Potatoes
2 Idaho potatoes, peeled and cut into ½” cubes
5 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 jar roasted red peppers, or roast your own pepper
1 teaspoon—or more—dried oregano
1 pound penne
½ cup grated Parmesan cheese—plus extra for passing at table
Kosher salt and fresh ground black pepper

1. Fill a pasta pot with 6 quarts cold water, add 1 teaspoon salt, cover and bring to boil. In the meantime, prepare pasta vegetables.
2. Peel potatoes and cut into ½” cubes.
3. In a heavy skillet over medium high flame, heat 2 tablespoons oil.
4. When oil is hot, throw in cubed potatoes, tossing them to coat with oil. Fry, stirring occasionally, for 3-4 minutes.
5. Add one clove crushed garlic and salt and pepper—about ¼ teaspoon each—stirring to incorporate.
6. Cover pan with lid, reduce flame and steam-fry potatoes 2-3 minutes to cook them through.
7. Remove lid and continue to fry, letting moisture evaporate and potatoes cook to golden brown, see photo. Remove and reserve potatoes.






8. While potatoes cook, drain peppers, reserving juice.
9. Cut peppers into thin strips, see photo below.
10. In skillet add another tablespoon oil and heat until fragrant. Throw in sliced peppers, stirring and tossing until sautéed. Set pan and peppers aside.






11. When pasta water boils add pasta and cook until al dente. Drain pasta reserving one cup of pasta cooking water.
12. Shake pasta to remove excess water and put pasta back into pot. Add a tablespoon of olive oil and toss pasta to coat with oil.
13. Add potatoes and peppers to pasta, stirring to combine.
14. Pour ½ cup reserved pasta water into skillet. Stir and scrape bottom of skillet to loosen any leftover bits of pepper and potato. Pour pasta water and skillet drippings onto pasta along with ¼ cup reserved juice from red peppers.
15. Add Parmesan cheese, oregano and another tablespoon of olive oil. Stir pasta to incorporate ingredients. Add salt and pepper to taste and additional reserved pasta water to make sauce as moist as you like.

Serve immediately, passing additional Parmesan at table.

Serves 6-8.