Wholewheat Tomato Pasta with Charred Romano Pepper, Olives and Spinach

This is my new favourite tomato pasta recipe. Using the wholewheat pasta makes it feel earthier and more cozy. I also don’t use any garlic in this recipe shock-horror :O. I think the rest of the ingredients are delicious enough without my usual favourite ingredient.


Recipe ingredients is per person


1 Romano red pepper
500g tomatoes
10 black olives
100g Spinach leaves
75g Wholewheat pasta
1tbsp Nutritional yeast (optional)
Salt and Pepper


On a grill or a hot hob or hot plate cook the pepper whole until the skin is charred and blistered. Take the pepper off the heat and let it cool slightly then when cool enough to handle peel off as much of the pepper skin as possible. Roughly chop the pepper flesh.

Wash and chop the tomatoes in half. In a pan warm a little olive oil over a medium heat. Add the tomatoes and the peppers and cook until softened and reduced.

Bring a large pan of water to the boil and cook the pasta for 12-15 minutes.

Add the spinach to the tomato sauce. Stir and season with salt and pepper to taste. Add the olives. If you’re using the nutritional yeast and stir or sprinkle on top.

Did you try this or any of my other recipes? Did you try anything different? I love hearing feedback so please drop me a comment or a like. I’d really appreciate it 🙂


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