Roasted Bell Pepper Sauce With Garlic, Basil, and Pasta (Edit recipe)

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This roasted bell pepper sauce with garlic, basil, and pasta is the kind of recipe I return to when I want something simple yet quietly impressive.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

8

Serves: 4

Ingredients

3 Bell Pepper, (one of each: red, yellow, orange)
20 Basil, Fresh
2 Tbsp Olive Oil
4 Garlic, cloves (peeled )
1 pinch Salt
2 Tbsp Butter, Unsalted
.75 cup Parmesan Cheese
1 lb Pasta, (Ridged rigatoni or any tubular pasta)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash the peppers, cut them lengthwise, then scoop out and discard the seeds and pulpy core. Peel the pepper with a swirling blade peeler to gently remove the skin. Do not put pressure. Cut the peppers lengthwise into strips about u00bd inch broad, then cut them again in half
Rinse the basil leaves and gently pat dry, being careful not to bruise them. If the leaves are too large, gently cut them into smaller pieces. Set aside.
In a large sautu00e9 pan that can hold all the peppers without crowding them, heat 2 tablespoons of olive oil over medium-high heat, then add the garlic cloves. Cook and stir the garlic until golden. Remove and discard.
Place the peppers in the pan and continue to cook for another 15 minutes, stirring frequently. The peppers are done when tender but not mushy or falling apart. Season with salt and remove from the heat.
Cook your pasta al dente, follow the manufactureru2019s instructions, and reserve a cup of cooking water for later if needed.
Drain and add the cooked pasta to the skillet with the peppers. Add 2 tablespoons of unsalted butter, parmesan cheese, and basil leaves, then toss thoroughly to coat all the pasta with the peppers. Serve immediately.

Notes

I recommend using a ridged tubular pasta of your choice. The ridges trap the sauce inside. I know they are very small, but you will be surprised by how much sauce gets trapped in them. The tubular is a must. When peeling your bell peppers, do not press too hard; it is okay if some of the skin remains attached, as it will soften during cooking and can be easily removed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	612
Fat:	23 g
Carbohydrates:	26 g
Protein:	73 g
Cholesterol:	27 g
Sodium:	1380 mg
Fiber:	7 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.