While we have reasons for not heading out to an Italian restaurant on a Friday night, I used to long for a plate of super-fancy gnocchi or something that was so deliciously and delicately flavored that I wouldn’t have bothered to make it on my own. But with our unspoken rule in place, I had to just get creative.
That’s when I figured out how easy it is to make roasted red pepper pasta, my absolute favorite kind. And that’s what I’ve got for you here, friends.
This isn’t a one-pot recipe in the same way as my 30-minute one-pot pasta since you do have to drain the pasta at some point in the process. But I’m still calling it a one-pot pasta in the sense that you cook everything in the same pot and only dirty that one pot–and, well, the cutting board. Either way, it’s easy and doesn’t take long, and it’s really tasty.
|Prep Time: 10 mins||Cook Time: 30 mins||Total Time: 40 mins|
For my roasted red pepper pasta, I use whatever favorite pasta sauce I have on hand–it might be homemade, or it might be some nice store-bought roasted garlic tomato sauce or something, like this time.
- 13.75 ounces (for me, one box) long-shape pasta like spaghetti, etc. (gluten-free if necessary)
- 24 ounces your favorite pasta sauce
- 12-ounce jar roasted red pepper strips, drained
- 8 ounces fresh mozzarella cheese, cut into half-inch cubes
- 1 small or medium zucchini/courgette
- olive oil
- sea salt
- fresh basil for topping (optional)
- Preheat oven to 400F. Fill a medium, oven-safe pot (I used enameled cast iron) halfway with water and bring to a boil.
- While the water comes to a boil, being preparing your other ingredients by cutting the mozzarella into cubes and slicing the zucchini thinly.
- When the water boils, add a dash of salt and a drizzle of olive oil and place the pasta in the water. Cook according to package directions for "al dente" pasta. You don't want the pasta cooked any more than this, as it'll cook more in the oven and then it will fall apart when you serve it. If you're not sure if you've reached the al dente stage, er on the side of less-cooked.
- While the pasta is cooking, prepare your sauce by placing the tomato sauce and the red pepper strips in a blender or food processor and blending until smooth. Tip: if your tomato sauce is chunky and you prefer it that way, just blend the red pepper strips with about a cup of the tomato sauce to leave the rest chunky. Then combine the two.
- When pasta is done, drizzle it generously with olive oil and add in all of the sauce, mozzarella, and zucchini slices. You'll need to make a judgment call here, because if your sauce is on the thick side, you may need to add a little water (start with 1/4 cup) to get the pasta moist enough. Remember, it's about to go into the oven and will absorb a little more liquid. I like to use tongs to incorporate the sauce and other ingredients
- Bake for 15-20 minutes or until the cheese has melted. Top with fresh basil (if using) and serve.
Recipes by Kasey, SpillTheGreens
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