Tired of the same old pasta with classic red tomato sauce? Using a few simple ingredients that can be found at our local supermarket Modern Market, located at 2385 Arthur Ave., you can make a comforting bowl of pasta that’s a little more special in no time. In this recipe, roasted bell peppers combine with tomato, onion and garlic to make the perfect creamy sauce. With just the right balance of spicy and sweet, this dish is sure to satisfy your pasta cravings!
Roasted Red Pepper Pasta
Makes 2-3 servings
Ingredients:
3 bell peppers
3 garlic cloves
Half of an onion
1 large tomato
Half of a box of pasta
2-3 tablespoons of half and half
Grated parmesan cheese (optional)
From the Pantry:
Olive oil
Salt & pepper
Red pepper flakes
Sheet pan
Pot
Blender
Recipe:
Preheat the oven to 450 degrees.
Roughly chop the pepper, then half the garlic cloves, the onion and tomato. Place the chopped veggies and garlic on the sheet pan and drizzle olive oil over top. Sprinkle everything with salt and pepper as well as the red pepper flakes, mix to combine.
Roast veggies and garlic on the top rack for 20-25 minutes. Keep an eye on it: you want to see browning wrinkly skin on the peppers, onion, garlic and tomatoes.
While veggies are roasting in the oven, bring a pot of salted water to a boil. Cook pasta according to the instructions on the box. Before draining, reserve half a cup of the pasta water. Once peppers are browned and wrinkly, remove from the oven. Add all ingredients on the sheet pan to the blender.
Add half of the pasta water you saved to the blender with a splash of half and half. Blend on high until the mixture is smooth and creamy. You can adjust as you like, adding more of the pasta water if the mixture is too thick and more salt and pepper if needed.
Pour sauce into the pot with the pasta and mix. If desired, top with parmesan cheese and you’re ready to serve!
