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Roasted Tomato Bell Pepper

Roasted Tomato Bell Pepper: Magical Weeknight Pasta

  • Author: basmer
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Roasted Tomato & Bell Pepper Pasta is a comforting and flavorful dish made with roasted tomatoes, sweet bell peppers, and garlic. The vegetables are blended into a silky, naturally sweet sauce that coats pasta beautifully. It’s an easy, healthy, and customizable recipe perfect for weeknights or entertaining.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place the halved tomatoes, sliced bell peppers, and garlic cloves on the prepared baking sheet.
  3. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, and oregano. Toss to coat.
  4. Roast for 25–30 minutes, or until the vegetables are tender and slightly caramelized.
  5. While the vegetables roast, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  6. Let the roasted vegetables cool slightly. Transfer them to a blender or food processor with the remaining 1 tablespoon of olive oil. Blend until smooth and creamy.
  7. In a large skillet or saucepan, pour in the roasted sauce and warm over medium heat.
  8. Add the cooked pasta and a splash of the reserved pasta water. Toss gently until the pasta is evenly coated and glossy.
  9. Serve immediately, topped with grated Parmesan cheese, fresh basil, and a sprinkle of red pepper flakes.

Notes

  • Roast vegetables at 400°F (200°C) for best caramelization.
  • Use reserved pasta water to achieve a silky sauce consistency.
  • Add ricotta or cream for a creamier version.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Pasta, Dinner, Vegetarian
  • Method: Roasted, Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate
  • Calories: 410
  • Sugar: 8g
  • Sodium: 620mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 5g
  • Protein: 13g
  • Cholesterol: 5mg

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Find it online: https://www.recipesmolly.com/roasted-tomato-bell-pepper-pasta/