I can't help it. I just love pasta.
Pasta is the perfect entree to serve for a meatless dinner (which I try to serve at least once a week) and this one is ideal for a summertime dinner. It's quick to put together, flavorful but still light, and requires really minimal cooking time. I found this recipe in my trusty little Everyday Pasta cookbook by Paragon Publishing. Roasted garlic and red peppers lends big bold flavor to this simple sauce, which is hearty but surprisingly healthy. Olive oil makes the sauce nice and rich and-- aside from a sprinkling of Parmesan at serving-- it is dairy free too.
You could certainly serve this as a side dish to chicken or beef if you like. I served it as a main dish with a side of roasted broccolini (and a slice of garlic toast for my husband).
- 6 large garlic cloves, unpeeled
- 14 oz. jarred roasted red bell peppers, strained
- 7 oz. canned diced tomatoes
- 3 Tbs. extra virgin olive oil
- 1/4 tsp. red pepper flakes
- 1 tsp. fresh thyme or oregano, chopped *I wanted more flavor and used probably 1 Tbs. fresh oregano
- Salt and pepper, to taste
- 12 oz. long pasta like spaghetti, linguine, or bucatini *I used Barilla Plus Spaghetti
- 1/2 tsp. granulated sugar (optional) *I thought the sauce lacked some sweetness, so I added this ingredient
- Freshly grated Parmesan, for serving
Put the bell peppers, tomatoes, and oil in a food processor or blender, then puree until smooth. Squeeze the cooled garlic flesh into the puree. Add the pepper flakes and oregano. Season with salt and pepper. Blend again, then scrape into a pan and set aside.
Cook the pasta in plenty of boiling salted water until tender but still firm to the bite. Drain and transfer to a warmed serving dish.
Heat the sauce and pour over the pasta. Toss well to mix. Serve warm with Parmesan cheese.