Sweet Pepper, Onion, and Olive Pasta

Red Pepper PastaI’m not quite sure why I took such a clean and tidy looking photo of this delicious dish.  It doesn’t look anywhere near this neat in real life.  Rather, on my plate it’s a lovely mess of juicy, tomatoey, peppery, yumminess.  I should have taken a photo of it after I started eating.  But then, once I started eating it, a photo wasn’t going to happen.  Mmmmmm mmmmm!

This is some yummy stuff, my friends.

And it’s quick and easy, leaving you more time to experience this lovely fall weather, go play in the leaves, enjoy a hayride, spend time with friends, make some more autumn honey pear crisp, visit an apple orchard, or think about what you’re thankful for.

Speaking of friends and being thankful, we were blessed by a visit from some very dear friends this past weekend.  The meal they graciously brought was thoroughly enjoyed, their many hours of help was appreciated beyond words, and the sweet company was just what was needed.

Fun working togetherThere’s nothing quite like help from a friend to turn a job into a fun time.

But back to the recipe.

Yes, you really should try this.  It’s sooo delicious.

And if you use whole-grain pasta, this is quite a healthy meal.  If you’re like me and you just aren’t that into eating cardboard, skip the whole wheat pasta and use Tinkyada whole-grain pasta.  Whole-grain (gluten-free) goodness and not a shred of cardboard.


Sweet Pepper, Onion, and Olive Pasta

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  • 1/2 pound extra-firm water-packed tofu - (not silken tofu)
  • 8 ounces uncooked pasta - (I use Tinkyada Pasta)
  • 2 tablespoons olive oil
  • 1 large red bell pepper or 2 medium red bell peppers
  • 1 large onion or 2 medium onions - (use sweet onions if available)
  • 2 cloves garlic, minced
  • 1/3 cup chopped fresh parsley
  • 1 1/2 cups diced tomatoes - (fresh or canned)
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated onion
  • 1/2 teaspoon salt - scant, see note
  • 1 cup sliced or halved black olives

Tofu Seasonings


  • Drain tofu. Place it in a colander and set something heavy on top to press water out of tofu. Set aside.
  • Meanwhile, cook pasta according to directions on package.
  • Cut onion and bell pepper into thin strips. In a medium pan, sauté onion and bell pepper in oil over medium high heat until onions are translucent (about 7 to 9 minutes).
  • Add garlic and sauté for 1 additional minute.
  • Stir in fresh parsley, tomatoes, basil, oregano, and 1/2 teaspoon salt, and bring to boil. Reduce to a low boil and continue cooking for another 5 to 10 minutes, stirring occasionally.
  • Stir in olives.
  • Place tofu in a mixing bowl, add tofu seasonings (lemon juice, basil, onion and garlic powder, and salt) and mash with a fork until mixture is evenly crumbly.
  • When pasta is done, drain thoroughly. Return pasta to the pan it was cooked in. Add pepper and tomato mixture and gently toss.
  • Serve hot topped with tofu.


Be sure to squeeze as much liquid as possible out of the tofu before using.
Use a bit less salt if using canned tomatoes with salt.

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  1. 5 stars
    This looks really good. I do like the idea of it being served warm for a cold-weather meal.

    It seems it could be eaten cold also. Have you tried it cold?

  2. 5 stars
    The tofu crumble on top was so clever! Looked like a crumbly Ricotta – brilliant. Going to try on other dishes. We used homemade chickpea tofu because trying to cut back on soy. Have no idea if works for others. Thanks again!

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