Photo of Tomato & pepper tagliatelle by WW

Tomato & pepper tagliatelle

Points® value
Total Time
30 min
10 min
20 min
What could be more comforting when the weather turns than a bowl of hot pasta with a fiery chilli kick?


Red pepper

3 medium, deseeded and halved

White pasta, dry

240 g, tagliatelle

Calorie controlled cooking spray

4 spray(s)


1 medium, finely chopped


2 clove(s), crushed

Tinned Tomatoes

1 can(s), large, chopped

Balsamic vinegar

3 teaspoon(s)

Chilli flakes

½ teaspoon(s), level, plus extra to serve

Parsley, fresh

2 tablespoon(s), flat-leaf, roughly chopped

Vegetarian parmesan style hard cheese

20 g, grated, to serve


  1. Heat the grill to high. Prick the peppers all over using a fork, then arrange on a baking tray, cut-side down. Cook under the grill for 10 minutes, until the skin is charred. Transfer to a heatproof bowl, cover with clingfilm and set aside until cool enough to handle. Peel, then cut into thick strips.
  2. Meanwhile, bring a large pan of water to a boil and cook the pasta to pack instructions. Drain.
  3. While the peppers are grilling and the pasta is cooking, mist a medium nonstick pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until softened. Add the garlic and cook for a further 1 minute, then stir in the tomatoes, half a tin of water and the balsamic vinegar. Season well, then bring to a boil. Reduce the heat and simmer for 10 minutes, uncovered, until thickened. Add the peppers, chilli flakes and half the parsley.
  4. Toss the pasta with the sauce, then divide between plates and serve topped with the cheese, extra chilli flakes and remaining chopped parsley.


Get ahead by making the sauce in advance. Portion into freezer-safe food bags and freeze for up to three months.