Sun Dried Tomato Pasta with Roasted Red Pepper
This simple roasted red pepper and sun dried tomato pasta is your answer to a super easy, filling and delicious weeknight meal.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cup (120g) jarred marinated sun dried tomatoes (,sliced)
- 1 large red pepper
- 1 garlic clove
- 1 tbsp pine nuts
- 1 small bunch basil (, plus extra for garnish)
- 2 tbsp parmesan
- 14 oz (400g) fusilli bucati corti pasta or similar
Instructions
- 1
Cut the large red bell pepper or 2 small ones in half and remove the white part inside and the seeds. Rub the pepper inside and out with olive oil (around 1/2 tbsp) and place cut side down on a baking tray lined with baking parchment. Roast in the oven for 30 minutes or until completely soft and slightly charred on the outside.
- 2
When the pepper has been in the oven for 20-25 minutes bring a large pot of salted water to a boil. Cook the pasta until al dente (follow packet instructions). Before draining reserve 2 cups/500ml of pasta water for later.
- 3
Add the sun dried tomatoes, garlic, pine nuts, 1 tbsp of parmesan and a sprinkling of pepper to a food processor. Add the hot roasted pepper (remove the green stalks) and blitz to a smooth paste, taste for salt and add if needed.
- 4
Add the paste to the drained pasta and gradually add the reserved pasta water a little at a time and stir the pasta to coat it in the sauce. You will not need all the water, it’s important to add just a little at a time and then stir the pasta until it’s just coated in the sauce. Add a pinch of salt and pepper if needed.
- 5
Once you have the right consistency and another tbsp of grated parmesan and stir into the pasta, tear over some extra basil and serve.