Description
Roasted Tomato & Bell Pepper Pasta is a warm, comforting, and flavorful dish that transforms roasted tomatoes and sweet bell peppers into a silky, homemade sauce that clings perfectly to pasta. It’s fresh, vibrant, and naturally sweet — the ultimate easy pasta recipe for both busy weeknights and special occasions.
Ingredients
Scale
- 10 oz (280 g) pasta – spaghetti, penne, or rigatoni
- 3 large red bell peppers, cut into thick strips
- 6 medium tomatoes, halved (roma or vine-ripened recommended)
- 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
Optional Add-Ins
- A splash of lemon juice or 1 tbsp balsamic vinegar
- A handful of spinach or arugula stirred in at the end
- Grilled chicken, shrimp, or tofu for added protein
Instructions
- Roast the vegetables: Preheat oven to 400°F (200°C). Place halved tomatoes, sliced peppers, and garlic on a parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, and oregano. Roast 25–30 minutes until caramelized and tender.
- Cook the pasta: While vegetables roast, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- Blend the sauce: Let roasted vegetables cool slightly, then transfer to a blender with remaining olive oil. Blend until smooth and creamy, adjusting seasoning to taste.
- Combine with pasta: In a skillet, heat the sauce over medium heat. Add cooked pasta and a splash of reserved pasta water. Toss until glossy and evenly coated.
- Serve: Plate and top with grated Parmesan, fresh basil, and a pinch of red pepper flakes. Serve immediately and enjoy!
Notes
- Roast at high heat (400°F) to bring out the vegetables’ natural sweetness.
- Add pasta water for silky texture and better sauce adherence.
- For a creamy version, stir in a spoonful of ricotta or a splash of cream.
- Store leftovers for up to 4 days or freeze for up to 2 months.
- Reheat gently with a bit of olive oil or water to refresh the sauce.
- 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
Keywords: Roasted Tomato Pasta, Bell Pepper Pasta, Easy Homemade Pasta, One Pot Dishes, Vegetarian Pasta Recipes, Roasted Vegetables, Healthy Pasta, Italian Comfort Food, Lyndy’s Kitchen