Aglio e Olio with Roasted Red Pepper
Aglio e Olio with Roasted Red Pepper
Ingredients
- 250 g spaghetti
- 2 red bell peppers, large
- 10-14 cloves garlic
- 1/2 cup olive oil
- 1/2 cup reserved pasta water, to 1 cup
- 1 small handful fresh parsley, chopped
- salt, as needed
- black pepper, as needed
- Parmigiano Reggiano, optional, for serving
Instructions
- 1
Preheat your oven to 425°F (220°C). Add the red bell peppers and a splash of olive oil to an oven-safe pan. Roast for 25-30 minutes, turning the peppers halfway through, until they are softened and lightly charred.
⏱️ 30 min•🌡️ 425
- 2
While the peppers are roasting, gently confit the garlic. Place the garlic cloves in a small saucepan and cover them with olive oil (you may need more than the 1/2 cup listed in the ingredients to fully submerge the garlic). Cook on low heat for 30 minutes, or until the garlic is soft and golden.
⏱️ 30 min
- 3
Once the garlic is confited and the peppers are roasted, transfer the confited garlic and roasted red peppers to a blender. Add a tablespoon of the garlic-infused olive oil from the confit process. Blend until the mixture is completely smooth, creating your roasted red pepper sauce.
⏱️ 5 min
- 4
Cook the spaghetti in a large pot of well-salted boiling water according to package directions until it is al dente. Before draining, reserve 1/2 to 1 cup of the pasta water.
⏱️ 10 min
- 5
In a large pan, add the remaining garlic-infused oil (from the confit process, after removing the garlic for blending). Add the cooked spaghetti to the pan and toss to coat.
⏱️ 2 min
- 6
Add a splash of the reserved pasta water to the pan with the spaghetti. Toss vigorously until the oil and pasta water emulsify, forming a glossy sauce that coats the pasta.
⏱️ 3 min
- 7
Reduce the heat to low. Add the prepared roasted red pepper sauce to the pan with the pasta.
⏱️ 1 min
- 8
Toss everything together until the sauce evenly coats every strand of pasta.
⏱️ 2 min
- 9
Remove the pan from the heat. Finish the dish with freshly chopped parsley. Taste and adjust seasoning with salt and black pepper as needed. Serve immediately, topped with grated Parmigiano Reggiano if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Aglio e Olio with Roasted Red Pepper
- 250 g spaghetti
- 2 red bell peppers, large
- 10-14 cloves garlic
- 1/2 cup olive oil
- 1/2 cup reserved pasta water, to 1 cup
- 1 small handful fresh parsley, chopped
- salt, as needed
- black pepper, as needed
- Parmigiano Reggiano, optional, for serving
Instructions
- 1
Preheat your oven to 425°F (220°C). Add the red bell peppers and a splash of olive oil to an oven-safe pan. Roast for 25-30 minutes, turning the peppers halfway through, until they are softened and lightly charred.
⏱️ 30 min•🌡️ 425 - 2
While the peppers are roasting, gently confit the garlic. Place the garlic cloves in a small saucepan and cover them with olive oil (you may need more than the 1/2 cup listed in the ingredients to fully submerge the garlic). Cook on low heat for 30 minutes, or until the garlic is soft and golden.
⏱️ 30 min - 3
Once the garlic is confited and the peppers are roasted, transfer the confited garlic and roasted red peppers to a blender. Add a tablespoon of the garlic-infused olive oil from the confit process. Blend until the mixture is completely smooth, creating your roasted red pepper sauce.
⏱️ 5 min - 4
Cook the spaghetti in a large pot of well-salted boiling water according to package directions until it is al dente. Before draining, reserve 1/2 to 1 cup of the pasta water.
⏱️ 10 min - 5
In a large pan, add the remaining garlic-infused oil (from the confit process, after removing the garlic for blending). Add the cooked spaghetti to the pan and toss to coat.
⏱️ 2 min - 6
Add a splash of the reserved pasta water to the pan with the spaghetti. Toss vigorously until the oil and pasta water emulsify, forming a glossy sauce that coats the pasta.
⏱️ 3 min - 7
Reduce the heat to low. Add the prepared roasted red pepper sauce to the pan with the pasta.
⏱️ 1 min - 8
Toss everything together until the sauce evenly coats every strand of pasta.
⏱️ 2 min - 9
Remove the pan from the heat. Finish the dish with freshly chopped parsley. Taste and adjust seasoning with salt and black pepper as needed. Serve immediately, topped with grated Parmigiano Reggiano if desired.
⏱️ 2 min