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Roast Peppers Pasta

Sweet roasted peppers in a silky tomato sauce tossed through pasta.

40 minpasta · vegetarian · vegOpen on Instagram ↗

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Originally posted on Instagram. Instagram.

Method

  1. Halve peppers, remove seeds. Roast at 220°C for 25 minutes until soft and charred.
  2. Let cool, then peel off skin and slice.
  3. Heat olive oil, sauté garlic for 1 minute.
  4. Add tinned tomatoes, simmer for 10 minutes.
  5. Add roasted peppers and balsamic vinegar.
  6. Cook pasta in salted boiling water until al dente.
  7. Toss pasta into the sauce.
  8. Finish with fresh basil and Parmesan.

Notes

Salt the water properly and keep a mug of pasta water. That’s your sauce thickener.