Ingredients
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1 large Red Bell Pepper
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10 oz Cherry Tomatoes
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1 Yellow Onion
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1 head garlic
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1/2 cup Feta CheeseThis can be substituted for cottage cheese, just add it after roasting
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6 oz Tomato PasteOptional
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Seasonings of choice
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12 oz pasta of choice
Directions
This roasted red pepper pasta sauce is a crowd-pleaser. It’s one of my favorites, I’ll often even make a small batch for myself for lunch (as featured on the recipe cover). As a bonus, it’s also a very simple sauce to make, there’s no dicing vegetables or long simmering times. Because of the simple method used to make this sauce, it’s easy to edit and adapt to your tastes: maybe you prefer more red pepper or more garlic, different flavorings, etc. For this recipe, I’ve paired the sauce with fresh fettuccine; the recipe is included. The fresh egg noodles are a more involved process, feel free to use any dried pasta you have on hand (I like cavatappi), or even gnocchi. Enjoy!
Steps
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1
Done
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Preheat oven to 400F and prepare a sheet pan with tin foil or parchment paper. |
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2
Done
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Cut the onion into 6ths and slice the bell pepper in half. Dump the cherry tomatoes onto the sheet pan and arrange the pepper and onion, drizzle everything with olive oil and sprinkle with salt and pepper. Mix with your hands to coat. Cut the top off of a head of garlic and drizzle with more oil, salt, and pepper, then wrap in tin foil and add to the baking sheet. Fill the bell pepper halves with feta cheese. Roast for 25 minutes. |
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3
Done
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When the vegetables come out of the oven, let them cool before adding them to a blender (The hot air will expand and blow the top off the blender and make a huge mess). Uncover the roasted garlic and squeeze the base to push the roasted cloves into the blender. Blitz until smooth. |
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4
Done
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Add the blended sauce to a pot, heat gently and season as desired. (Some recommendations would be Italian herbs, garlic or onion powder, red pepper flakes, more salt and pepper, etc.). When the sauce is warm, add the tomato paste (optional). I also recommend a splash of vinegar or lemon juice to balance the flavors. |
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5
Done
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Boil pasta in salted water, then strain and toss in the red pepper sauce and eat up! Top with fresh herbs or extra cheese as desired. |
