Roasted Red Pepper Pomodoro Pasta
Try this Roasted Red Pepper Pomodoro Pasta recipe, or contribute your own.
Try this Roasted Red Pepper Pomodoro Pasta recipe, or contribute your own.
- • pasta 2-3 cups (i used conchiglie or shell pasta
- • water 500 ml
- • olive oil 3 tablespoons
- • butter 2 tablespoons
- • garlic 5-6 cloves chopped
- • onions 1 1/2 bulbs chopped
- • tomatoes 3 pureed (to puree tomatoes simple whizz them in a blender until smooth)
- • red pepper 1
- • italian seasoning 1-2 teaspoons
- • salt and pepper as per taste
- • parmesan cheese to sprinkle on top
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Boil water with 1 teaspoon of salt and add in the pasta.
- Boil pasta until al dente or just cooked. Make sure it has a bite and is not too soft (Refer to the packet for timing instructions)
- When you drain the pasta make sure you save a cup of the water.
- To roast pepper: Slice the bell pepper lengthwise and line it on a baking tray, skin side down.
- Drizzle lots of olive oil on it and some salt and pepper.
- Roast/only top grill on in the oven at 150 degrees for 15 minutes.
- In a separate pan, heat olive oil and butter slightly, and add chopped garlic to it.
- Add in the onions once the garlic is slightly golden in color and sweat them.
- Cook the onions on low heat until they're transparent and slightly golden brown. This should take around 8-10 minutes on low heat.
- By this time your pepper will be done, the skin will be charred after the 15 minute mark and the flesh will be extra soft.
- Let the pepper cool down and then peel off the skin.
- Whizz the pepper in a blender/chopper until it's really smooth. Keep aside to be used later.
- Next step is to add in the tomato puree to the golden onions and boil this sauce for 30 seconds and then simmer the heat.
- Let the tomato sauce cook for about 15 minutes or until all the water is gone and it's deep red in color.
- Add in the pepper puree set aside, some pasta water (about 20 ml), salt, Italian seasoning to it and cook until smooth.
- The sauce will be chunky and rustic, if you like it smooth you can whizz it in a blender.
- Add the sauce to the pasta in a pan and cook them together, add some parmesan cheese on top and enjoy hot!
A Weeknight Wonder: My Roasted Red Pepper Pomodoro Pasta
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Between school pick-ups, work deadlines, and the never-ending cycle of laundry, a simple, yet flavorful dinner is a lifesaver. That’s where my Roasted Red Pepper Pomodoro Pasta comes in. This recipe is my go-to when I need a comforting meal that's ready in under an hour, and trust me, it never disappoints.
The magic lies in the roasted red peppers. Roasting them brings out a deep, smoky sweetness that elevates the classic tomato sauce to a whole new level. The process is remarkably easy; a quick toss in olive oil, a sprinkle of salt and pepper, and a short trip to the oven is all it takes. While the peppers are roasting, I can tackle other tasks – prepping the onions and garlic, or even catching up on emails. It's all about efficient multitasking in the kitchen, something every busy mom has mastered, right?
The creamy texture of the sauce is another highlight. The pureed roasted peppers add a beautiful richness, and a splash of pasta water helps create a velvety consistency that coats the pasta perfectly. I usually prefer a chunky sauce, with the subtle texture of the peppers and onions adding depth to every bite. However, if you prefer a smoother sauce, a quick whiz in the blender will do the trick. It’s all about personal preference! A generous grating of Parmesan cheese at the end finishes this dish off beautifully, adding a salty, savory note that complements the sweetness of the peppers and tomatoes.
This recipe is incredibly versatile. Feel free to experiment with different types of pasta. I often use conchiglie, or shell pasta, but penne, rigatoni, or even spaghetti would work wonderfully. You can also adjust the seasonings to your liking. A pinch of red pepper flakes can add a nice kick, while fresh basil or oregano would lend a bright, herbaceous note. The possibilities are endless! This recipe has become a staple in our family, a weeknight favorite that’s both quick to make and bursting with flavor. It’s a reminder that even amidst the chaos of daily life, a delicious and satisfying home-cooked meal is always within reach.
Beyond its ease and deliciousness, this recipe holds a special place in my heart. It's a dish that brings together the simple joys of cooking – the satisfying smell of roasted peppers, the comforting warmth of a well-made sauce, and the joy of sharing a meal with my family. It’s more than just pasta; it’s a connection to those I love, a symbol of home, and a testament to the power of simple ingredients transformed into something truly special. And isn’t that what cooking is all about?
So, next time you’re short on time but craving a delicious meal, give this Roasted Red Pepper Pomodoro Pasta a try. It’s a recipe that’s sure to become a family favorite, a weeknight staple, and a reminder that even amidst the hustle and bustle of life, there’s always time for a little bit of culinary magic.
Ingredients You Will Need:
- Pasta (2-3 cups)
- Water (500ml)
- Olive oil (3 tablespoons)
- Butter (2 tablespoons)
- Garlic (5-6 cloves, chopped)
- Onions (1 1/2 bulbs, chopped)
- Tomatoes (3, pureed)
- Red pepper (1)
- Italian seasoning (1-2 teaspoons)
- Salt and pepper (to taste)
- Parmesan cheese (to sprinkle on top)
A Note on Pureeing the Tomatoes: Simply whizz the tomatoes in a blender until smooth. This creates a base for a rich and flavorful sauce.
