Roasted Red Pepper and Tomato Pasta Recipe
Imagine twirling your fork around a bowl of pasta that bursts with flavor at every bite. This smoky roasted red pepper and tomato pasta does just that - it's a vibrant dish that combines the sweetness of roasted red peppers with the tanginess of tomatoes, all in a silky, savory sauce. Ready in just 30 minutes, it's a weeknight winner that feels anything but ordinary.
Ingredients
- 12 ounces pasta of choice (spaghetti, penne, etc.)
- 2 large red bell peppers, roasted and peeled
- 1 can (14 ounces) diced tomatoes, with juices
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Prepare the Sauce: In a blender or food processor, combine roasted red peppers, diced tomatoes, garlic, smoked paprika, olive oil, salt, and pepper. Blend until smooth.
- Combine: In the same pot used for pasta, pour the sauce and heat over medium heat. Add the drained pasta and a splash of reserved pasta water, stirring to combine and coat the pasta evenly.
- Serve: Divide the pasta into bowls, garnish with fresh basil, and sprinkle with grated Parmesan cheese if desired. Enjoy your flavorful dish!
Cook’s tips
- Roast your own peppers for deeper flavor; char them under the broiler until blackened, then steam and peel.
- Don't skip the reserved pasta water—its starch helps the sauce cling to the pasta and creates a silky texture.
- For a smoother sauce, blend the mixture longer; for a chunkier texture, pulse a few times instead.
- Taste before serving and adjust salt, pepper, or smoked paprika to your liking—smoked paprika can vary in intensity.
- If you prefer a thinner sauce, add more reserved pasta water a splash at a time until you reach your desired consistency.
Substitutions
- Use 2 cups of jarred roasted red peppers instead of roasting your own.
- Substitute canned diced tomatoes with 1½ cups of fresh chopped tomatoes plus ¼ cup water.
- Swap smoked paprika with regular paprika plus a pinch of liquid smoke for a similar smoky note.
- Use any short pasta like fusilli, rigatoni, or farfalle instead of spaghetti or penne.
- For a vegan version, omit Parmesan or use a dairy-free alternative; the dish is naturally plant-based without it.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce, or microwave in 30-second intervals, stirring between.
Frequently asked questions
Can I make this pasta ahead of time?
Yes, you can prepare the sauce up to 3 days in advance and store it in the fridge. Cook the pasta fresh when ready, then combine and reheat gently.
Is this recipe spicy?
No, it's not spicy. The smoked paprika adds a smoky, mild warmth, but you can add a pinch of red pepper flakes if you prefer heat.
Can I use fresh tomatoes instead of canned?
Absolutely. Use about 1½ cups of chopped fresh tomatoes, but you may need to add a little water to help blend them into a sauce.
What if I don't have a blender?
You can chop the roasted peppers and tomatoes finely and simmer them with the garlic and oil in a pan, then mash with a fork for a rustic sauce.
