Receta No Rush Roasted Red Pepper and Garlic Pasta
Roasted Red Pepper and Garlic Pasta, a flavorful one-pot pasta that's ready in under 20-minutes!
When I plan meals for the week ahead I like to take advantage of short-cuts where I can to get dinners for my family plated, without much fuss.
What kind of short-cuts?
Let's begin with the sauce for this Roasted Red Pepper Garlic Pasta. It's a simple combination of extra virgin olive oil and crushed garlic. Now that I think of it, it's more like a light salad dressing than an actual sauce.
As for the short-cuts, I use roasted red peppers from a jar, pre-grated Parmesan cheese, and I simply tear the oregano leaves from the stem instead of chopping them.
And, it also only requires a single pot to make!
Right now I'm using fresh oregano in this dish because it has sprouted in my backyard garden. Fresh basil or flat-leaf parsley would be great options too! Simply choose a fresh herb, or maybe even a grilled vegetable, that tastes best to you.
So, if you find yourself in a rush one night this upcoming week, consider making this Roasted Red Pepper and Garlic Pasta. It's easy to adjust the flavors for loved ones or add ingredients to fit your diet and tastes. Enjoy!
Roasted Red Pepper and Garlic Pasta
Makes: 4 servings
Prep Time: 5 to 10 minutes
Cook Time: 10 minutes
INGREDIENTS
1/4 cup extra virgin olive oil
4 cloves garlic, crushed (I use a garlic press to do this)
Uncooked Pennette Rigate (or any small pasta) (7 oz. / 200 g), about 2 cups
2 roasted red peppers from a jar, chopped
1 or 2 Tbsp. of a chopped fresh herb of your choice
Grated Parmesan Cheese
Pinch or two crushed red chili flakes (optional)
salt and pepper DIRECTIONS
1. Heat oil, in a large pot over medium-low heat just until oil is hot, about 1 minute. Add crushed garlic. Lightly season with salt and pepper. Cook and stir for one minute making sure not to brown the garlic. Drain oil in a small bowl and set aside. 2. Fill the same pot, with enough water to cook pasta (another short-cut is to heat the water in a kettle while making the garlic oil, so the water is already hot when it goes in the pot). Bring water to a boil, and cook pasta according to package directions. Drain.
3. Return drained pasta to pot. Add oil-garlic mixture (see tip below), roasted red peppers, and fresh herb. Toss to coat pasta. Lightly season with salt and pepper. Finish with desired amount of Parmesan cheese and red chili flakes (if using). *Tip: When I make this dish I don't add all the garlic oil to the pasta. I keep about 2 tablespoons separate so I have it to drizzle on any leftovers the next day.
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