Aperol-Orange Pasta with Roasted Bell Peppers and Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant pasta dish featuring a bright orange sauce infused with Aperol's citrus notes, paired with sweet roasted peppers and briny olives for a refreshing meal. This italian-inspired pasta (vegetarian, gluten-free) ready in about 35 minutes pairs spaghetti pasta, Aperol, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (12 ratings) Prep: 10 min Cook: 25 min Serves 2 Italian cuisine 610 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 large sliced red bell pepper with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper on a baking sheet; roast for 15-18 minutes until tender and blistered, then set aside.
  2. Step 2: Bring a large pot of salted water to a rolling boil, add 8 oz spaghetti, and cook for 8-10 minutes until al dente; reserve 1/2 cup pasta water before draining.
  3. Step 3: While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat; add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Stir in 3 tbsp Aperol, 2 tbsp fresh orange juice, and 1/4 cup reserved pasta water, then simmer for 2 minutes until slightly thickened.
  4. Step 4: Add drained spaghetti to the skillet with 1/4 cup grated parmesan and 1/4 cup pitted kalamata olives; toss vigorously for 1 minute until sauce coats pasta. Stir in roasted bell peppers and 2 tbsp chopped parsley, then serve immediately with extra parmesan.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Aperol-Orange Pasta with Roasted Bell Peppers and Olives take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aperol-Orange Pasta with Roasted Bell Peppers and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti pasta from drying out.

Can I substitute ingredients in Aperol-Orange Pasta with Roasted Bell Peppers and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aperol-Orange Pasta with Roasted Bell Peppers and Olives for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Aperol-Orange Pasta with Roasted Bell Peppers and Olives vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes