Roasted Tomato Bell Pepper: Magical Weeknight Pasta

Name: Roasted Tomato Bell Pepper: Magical Weeknight Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 10 oz (280 g) pasta (spaghetti, penne, or rigatoni); 3 large red bell peppers, cut into thick strips; 6 medium tomatoes, halved; 4 cloves garlic, peeled; 3 tablespoons olive oil, divided; 1 teaspoon salt, plus more for pasta water; 1/2 teaspoon black pepper; 1/2 teaspoon crushed red pepper flakes (optional); 1/2 teaspoon dried oregano or Italian seasoning; Fresh basil leaves, for garnish; 1/4 cup grated Parmesan cheese, for serving

by basmer

8 de November de 2025

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Roasted tomato bell pepper pasta has become my go-to for a weeknight meal that tastes like it took hours. There’s something magical about the sweet, caramelized flavor that develops when tomatoes and peppers roast together. I remember the first time I tried making a sauce this way; the aroma of garlic and sweet vegetables filling my kitchen was intoxicating. This easy roasted tomato and bell pepper dish is so satisfying, with a silky smooth sauce that clings perfectly to every strand of pasta. You’ll love how simple it is to create such a vibrant, flavorful meal. Let’s get cooking!

Why You’ll Love This Roasted Tomato Bell Pepper Pasta

This dish is a winner for so many reasons:

Incredible Flavor: The natural sweetness of roasted red peppers and tomatoes creates a sauce that’s rich and deeply satisfying.
Quick Prep: With just 10 minutes of prep, this recipe fits easily into busy weeknights.
Healthy Choice: Packed with vitamins from fresh vegetables, it’s a nutritious meal you can feel good about.
Budget-Friendly: Using simple, seasonal ingredients makes this a cost-effective choice for feeding a family.
Family Favorite: Even picky eaters adore the smooth, sweet sauce from roasted bell pepper with tomatoes.
Versatile: It’s a perfect base that can be customized with different proteins or veggies.
Pure Comfort: The combination of tender pasta and savory roasted bell pepper with tomatoes is pure comfort food.

Ingredients for Roasted Tomato Bell Pepper Pasta

Gather these simple ingredients for a delicious pasta dish. Knowing how to roast tomatoes and bell peppers is key to unlocking their sweet, concentrated flavor.

10 oz (280 g) pasta (spaghetti, penne, or rigatoni) – I love using penne because the sauce clings so well!
3 large red bell peppers, cut into thick strips – these sweeten up beautifully when roasted.
6 medium tomatoes, halved – Roma or vine-ripened work great for their rich flavor.
4 cloves garlic, peeled – roasting mellows the garlic into a sweet, creamy delight.
3 tablespoons olive oil, divided – good quality extra virgin olive oil makes a difference.
1 teaspoon salt, plus more for pasta water – essential for bringing out all the flavors.
1/2 teaspoon black pepper – freshly ground is always best.
1/2 teaspoon crushed red pepper flakes (optional) – for a little kick!
1/2 teaspoon dried oregano or Italian seasoning – adds that classic Italian herb aroma.
Fresh basil leaves, for garnish – for a pop of freshness and color.
1/4 cup grated Parmesan cheese, for serving – the perfect salty finish.

How to Make Roasted Tomato Bell Pepper Pasta

Let’s get this delicious pasta dish cooking! This method for oven roasted tomato and bell pepper vegetables creates a wonderfully sweet and tender base for our sauce.

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. This high heat is crucial for caramelizing the vegetables.
Step 2: Arrange the halved tomatoes, thick strips of red bell pepper, and peeled garlic cloves evenly on the prepared baking sheet. Make sure they have a little space so they roast rather than steam.
Step 3: Drizzle the vegetables generously with 2 tablespoons of olive oil. Sprinkle them with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the 1/2 teaspoon of dried oregano. Toss everything gently right on the pan to ensure an even coating.
Step 4: Now, let them roast for 25–30 minutes. You’re looking for the vegetables to become tender and develop those lovely caramelized edges. The kitchen will start smelling amazing as the tomatoes soften and the peppers sweeten.
Step 5: While your vegetables are roasting, bring a large pot of salted water to a rolling boil. Add your pasta and cook it until it’s perfectly al dente, following the package directions. Before draining, remember to reserve about 1/2 cup of that starchy pasta water – it’s liquid gold for creating a silky sauce!
Step 6: Once the roasted vegetables are done and have cooled just enough to handle, carefully transfer them to a blender or food processor. Add the remaining 1 tablespoon of olive oil. Blend until you achieve a wonderfully smooth and creamy sauce. This is the heart of our roasted tomato and pepper recipe.
Step 7: Pour the velvety roasted sauce into a large skillet or saucepan. Warm it over medium heat, stirring occasionally.
Step 8: Add the cooked pasta directly into the skillet with the sauce. Toss gently to coat every strand. Add a splash of the reserved pasta water as needed to reach your desired glossy, cohesive consistency. The roasting tomatoes and bell peppers method really shines here!
Step 9: Serve this beautiful pasta immediately. Garnish with fresh basil leaves, a sprinkle of grated Parmesan cheese, and a pinch of crushed red pepper flakes if you like it spicy.

Pro Tips for the Best Roasted Tomato Bell Pepper Pasta

A few simple tricks will elevate your pasta from good to absolutely unforgettable:

Don’t overcrowd the baking sheet when roasting your vegetables. Give them space so they caramelize beautifully instead of steaming.
For an extra depth of flavor, consider adding a sprig of rosemary or thyme to the vegetables while they roast.
Taste and adjust seasonings before adding the pasta. You might need a little more salt or pepper depending on your ingredients.
Use good quality olive oil; it really makes a difference in the final sauce.

What’s the secret to perfect Roasted Tomato Bell Pepper Pasta?

The real secret to the best roasted tomato and bell pepper pasta is achieving that perfect balance of sweetness and slight char from roasting. Don’t be afraid to let the vegetables get a little dark on the edges. For a super smooth sauce, blend until absolutely silky, and always use that reserved pasta water!

Can I make Roasted Tomato Bell Pepper Pasta ahead of time?

Yes, you absolutely can! Roast the vegetables and blend the sauce up to 2 days in advance and store it in an airtight container in the fridge. Cook the pasta fresh when you’re ready to serve, then reheat the sauce gently and toss with the pasta, adding a splash of water if needed.

How do I avoid common mistakes with Roasted Tomato Bell Pepper Pasta?

A common pitfall is under-roasting the vegetables, which results in a bland sauce. Ensure they are tender and slightly caramelized. Another mistake is making the sauce too thin; use the reserved pasta water sparingly until you reach your desired consistency. Overcooking the pasta will also make it mushy, so aim for al dente.

Best Ways to Serve Roasted Tomato Bell Pepper Pasta

This vibrant pasta is fantastic on its own, but here are a few ways to make it even more special. For a lighter, brighter take, serve it as a Mediterranean roasted tomato bell pepper dish by topping it with crumbled feta cheese, Kalamata olives, and a squeeze of fresh lemon juice.

If you love a bit of zest, consider adding a dollop of fresh roasted bell pepper tomato salsa on top just before serving. It adds a lovely burst of freshness and a little heat. This pasta also makes a wonderful side dish to grilled chicken or fish, or enjoy it as a hearty vegetarian main course with a side of crusty garlic bread.

Nutrition Facts for Roasted Tomato Bell Pepper Pasta

Here’s a look at the nutritional breakdown for this delicious pasta dish, based on a single serving:

Calories: 410
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 5g
Sugar: 8g
Protein: 13g
Sodium: 620mg
Cholesterol: 5mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

How to Store and Reheat Roasted Tomato Bell Pepper Pasta

Don’t let those delicious leftovers go to waste! Properly storing and reheating your roasted tomato bell pepper pasta ensures you can enjoy this flavorful meal again. First, allow the pasta to cool completely before storing. This is important for food safety and prevents condensation that can make the dish soggy.

Once cooled, transfer the pasta to an airtight container. You can store it in the refrigerator for up to 3 to 4 days. For longer storage, this dish freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, and it should keep well for about 3 months. This makes a fantastic make-ahead meal, perfect for those times you’re craving something delicious from your leftover roasted tomato and pepper recipe.

To reheat, the best method for refrigerated pasta is to gently warm it in a skillet over medium-low heat with a splash of water or broth. This helps revive the sauce and prevent it from drying out. You can also microwave it, stirring halfway through for even heating. For frozen pasta, thaw it overnight in the refrigerator before reheating using the skillet method for the best texture.

Frequently Asked Questions About Roasted Tomato Bell Pepper Pasta

What can I do with roasted tomatoes and bell peppers?

Beyond this pasta, roasted tomatoes and bell peppers are incredibly versatile! You can blend them into a flavorful soup, use them as a base for a quick roasted bell pepper tomato salsa, or even spread the purée on toast. They also make a fantastic topping for grilled meats or fish, or can be tossed into a grain bowl.

Is this a vegetarian roasted tomato bell pepper recipe?

Absolutely! This recipe is naturally vegetarian roasted tomato bell pepper goodness. It’s packed with plant-based goodness from the vegetables and uses pasta as its base. If you wanted to make it vegan, simply omit the Parmesan cheese garnish or use a vegan alternative.

How long do tomatoes and bell peppers take to roast?

Typically, tomatoes and bell peppers take about 25-30 minutes to roast at 400°F (200°C). The exact tomato and bell pepper roasting time can vary slightly depending on the size of your vegetable pieces and your oven’s calibration. You’re looking for them to be tender and slightly caramelized at the edges.

Can I use different colored bell peppers?

Yes, you can definitely use other colors of bell peppers! While red bell peppers offer the most sweetness when roasted, yellow or orange peppers work beautifully too. Green bell peppers can be used, but they tend to have a slightly more bitter flavor and may require a few extra minutes of roasting time.

Variations of Roasted Tomato Bell Pepper Pasta You Can Try

This versatile roasted tomato and bell pepper recipe is a fantastic starting point for all sorts of delicious variations. I love how easily it adapts to different tastes and dietary needs!

Spicy Roasted Tomato Bell Pepper: Amp up the heat by adding an extra pinch of red pepper flakes to the roasting vegetables, or even a whole chili pepper! You could also stir in a spoonful of Calabrian chili paste into the finished sauce.
Vegan Version: This dish is already so close! To make it completely vegan, simply omit the Parmesan cheese garnish or use your favorite dairy-free alternative.
Smoky Grilled Veggies: For a different flavor profile, try grilling your tomatoes, bell peppers, and garlic instead of roasting them. This adds a lovely smoky char that complements the sweetness of the vegetables.
Transform into Soup: Don’t have pasta? Blend the roasted tomato and bell pepper mixture with vegetable broth until smooth for a delicious roasted tomato and bell pepper soup. You can serve it with crusty bread for dipping.