Description
A delightful pasta dish with roasted peppers and a rich tomato sauce, perfect for any occasion.
Ingredients
Scale
- 8 oz Pasta (e.g., penne, spaghetti, or fusilli)
- 2 Roasted red peppers
- 28 oz Canned whole tomatoes (preferably San Marzano)
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- Salt and black pepper, to taste
- 1/4 cup Fresh basil, torn
- 1/2 cup Grated Parmesan cheese
Instructions
- Prepare the Ingredients: Gather all your ingredients and chop your onions and garlic.
- Roast the Peppers: If using fresh, broil whole red peppers on a baking sheet until charred (about 15-20 minutes); cool, peel, and slice.
- Cook the Pasta: Boil salted water in a large pot, add pasta and cook until al dente. Reserve 1 cup pasta water, then drain.
- Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent (about 5-7 minutes), then add garlic for another minute.
- Make the Sauce: Add canned tomatoes and roasted peppers to skillet, breaking down tomatoes. Simmer on low for 15-20 minutes.
- Blend It Up: Use an immersion blender or regular blender to achieve desired sauce consistency.
- Combine Pasta and Sauce: Toss drained pasta into the sauce, adding reserved pasta water until desired consistency is reached.
- Season and Garnish: Adjust seasoning with salt and pepper, stir in fresh basil, and serve with grated Parmesan.
Notes
Feel free to customize with added protein or veggies, and remember to adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: pasta, roasted peppers, tomato sauce, Italian, vegetarian