Roasted Red Pepper, Tomato, and Chili Pasta
Roasted Red Pepper, Tomato, and Chili Pasta
Ingredients
For the Roasted Vegetables
- 1 pint cherry tomatoes
- 2 red bell peppers, cut into large pieces
- 2 red chili peppers
- 5 garlic cloves, peeled
- 1/4 cup olive oil
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
For the Pasta and Sauce
- 1/2 cup fresh basil leaves, plus more for garnish
- 1/2 cup pasta water, or as needed
- 1 tablespoon butter
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 12 ounces pasta, cooked according to package directions
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a large baking dish, combine the cherry tomatoes, cut red bell peppers, red chili peppers, and peeled garlic cloves.
⏱️ 3 min
- 3
Drizzle generously with olive oil, then season with salt and freshly ground black pepper. Use your hands to mix all the ingredients thoroughly, ensuring they are well coated.
⏱️ 2 min
- 4
Roast the vegetables in the preheated oven for 30 minutes, or until softened and slightly charred.
⏱️ 30 min•🌡️ 400
- 5
While the vegetables are roasting, cook your pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
⏱️ 10 min
- 6
Once roasted, carefully transfer the softened vegetables from the baking dish into a blender. Add the fresh basil leaves and 1/4 cup of the reserved pasta water.
⏱️ 3 min
- 7
Blend the mixture until it forms a smooth sauce. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min
- 8
Pour the blended sauce into a large pan or skillet over medium heat. Add the butter and stir until melted and incorporated.
⏱️ 2 min
- 9
Stir in the grated Parmesan cheese until it melts and is well combined with the sauce.
⏱️ 1 min
- 10
Add the cooked pasta to the sauce in the pan. Toss the pasta with the sauce until thoroughly coated.
⏱️ 2 min
- 11
Serve the pasta immediately in bowls, garnished with additional fresh basil leaves and grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Red Pepper, Tomato, and Chili Pasta
For the Roasted Vegetables
- 1 pint cherry tomatoes
- 2 red bell peppers, cut into large pieces
- 2 red chili peppers
- 5 garlic cloves, peeled
- 1/4 cup olive oil
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
For the Pasta and Sauce
- 1/2 cup fresh basil leaves, plus more for garnish
- 1/2 cup pasta water, or as needed
- 1 tablespoon butter
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 12 ounces pasta, cooked according to package directions
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a large baking dish, combine the cherry tomatoes, cut red bell peppers, red chili peppers, and peeled garlic cloves.
⏱️ 3 min - 3
Drizzle generously with olive oil, then season with salt and freshly ground black pepper. Use your hands to mix all the ingredients thoroughly, ensuring they are well coated.
⏱️ 2 min - 4
Roast the vegetables in the preheated oven for 30 minutes, or until softened and slightly charred.
⏱️ 30 min•🌡️ 400 - 5
While the vegetables are roasting, cook your pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
⏱️ 10 min - 6
Once roasted, carefully transfer the softened vegetables from the baking dish into a blender. Add the fresh basil leaves and 1/4 cup of the reserved pasta water.
⏱️ 3 min - 7
Blend the mixture until it forms a smooth sauce. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 2 min - 8
Pour the blended sauce into a large pan or skillet over medium heat. Add the butter and stir until melted and incorporated.
⏱️ 2 min - 9
Stir in the grated Parmesan cheese until it melts and is well combined with the sauce.
⏱️ 1 min - 10
Add the cooked pasta to the sauce in the pan. Toss the pasta with the sauce until thoroughly coated.
⏱️ 2 min - 11
Serve the pasta immediately in bowls, garnished with additional fresh basil leaves and grated Parmesan cheese.
⏱️ 1 min