Lila’s Olive and Roasted Red Pepper Pasta

Posted on April 14, 2014


All, if you love olives you will love this.

(If not… meh, not so much). It’s also a pretty quick and easy recipe.



8 ounces of rotelle or rotini pasta

12 frozen pre-cooked meatballs of your choice

Half an onion

About half of a roasted red pepper, from a jar (I like Mezzetta)

About 1/3 to 1/2 cup of sliced green olives

About 1/4 cup of sliced black olives

2 tablespoons of capers

About two ounces of feta cheese

About 1/4 cup of parmesan cheese

About a half cup of your favorite spaghetti sauce

A couple of tablespoons of olive oil


Put the pasta on to boil. While that’s cooking:

-Thaw your meatballs in the microwave

– Cut your half-onion lengthwise in half and then slice into thin half-rings (this will cook into strips)

– Cut your roasted red pepper into smaller bite-sized pieces

– Slice up your olives if they didn’t come that way


Once the pasta is soft, pour it into a colander to drain. Add the olive oil and onions to your pot.

Sauté the onions on medium- low heat for several minutes, until they start to turn clear

Mix in your olives, roasted red pepper, and capers and simmer a minute or two

Mix in your meatballs, spaghetti sauce, and cheeses, and heat through evenly

Finally, add your pasta back to the pan and mix it all together.


This travels well, makes great leftovers, and can be endlessly varied! Try adding anchovies for extra flavor, or use shrimp or kielbasa or Portobello mushrooms  instead of meatballs. Goes well with a green salad or Caesar salad.