Simple Roasted Red Pepper Pasta.
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.53 out of 5 stars
(53)
Ingredients
6 servings
- 1 (16 ounce) jar roasted red peppers (or 2 roasted red peppers)
- 1/2 cup oil packed sun-dried tomatoes (oil drained + reserved)
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 cup toasted almonds or pine nuts
- 1/2 cup grated parmesan (omit if vegan)
- 1 pound short or long cut pasta (use gluten free if needed)
- 1 bunch fresh basil (roughly chopped)
- 2 handfuls fresh arugula or watercress
- 8 ounces fresh buffalo mozzarella or burrata cheese (torn)
- pepper + crushed red pepper (to taste)
- fresh figs + toasted pine nuts (for serving (optional)
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Preparation
Step 1
Combine the roasted red peppers, sun-dried tomatoes, garlic, salt, nuts and parmesan in a blender or food processor. Add 1/4 cup of the oil from the sun-dried tomato jar and then pulse to combine until the sauce is mostly smooth.
Step 2
Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain. Add the pasta right back to the hot pot along with the roasted red pepper sauce and about 1/4 cup of the reserved pasta cooking water. Toss to combine. Add the basil and toss. Thin the sauce as desired with more pasta cooking water.
Step 3
Divide the pasta among plates or bowls and top with fresh arugula, mozzarella, figs and nuts. EAT!
Step 4
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