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In the world of culinary delights, pasta stands as a beloved staple, offering endless possibilities for flavor and creativity. One such enticing recipe is Spicy Roasted Red Pepper & Tomato Pasta, a dish that combines the smoky sweetness of roasted red peppers with the bright acidity of cherry tomatoes. This delightful combination creates a balance of flavors that is not only satisfying but also visually appealing.

Red Recipe

Discover the vibrant and flavorful world of Spicy Roasted Red Pepper & Tomato Pasta! This simple yet delicious dish combines smoky roasted red peppers and juicy cherry tomatoes for a gourmet experience at home. Perfect for weeknight dinners or special occasions, it’s enriched with garlic, a kick of red pepper flakes, and finished with fresh basil and Parmesan. Elevate your pasta game with this delightful recipe! #PastaRecipes #ItalianCuisine #HealthyEating #ComfortFood #CookingAtHome #SpicyPasta
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Ingredients
  

2 large red bell peppers, roasted and peeled

1 cup cherry tomatoes, halved

3 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

1 tablespoon olive oil

12 ounces spaghetti (or pasta of your choice)

1/2 cup heavy cream (or coconut milk for a vegan version)

1/4 cup grated Parmesan cheese (optional, for garnish)

Fresh basil leaves, for garnish

Salt and pepper, to taste

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes until the skin is charred and blistered. Remove from the oven, cover with aluminum foil, and let them steam for about 10 minutes before peeling off the skins and removing the seeds.

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

      Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.

        Blend the Peppers: In a blender, combine the peeled roasted peppers, cherry tomatoes, and a pinch of salt and pepper. Blend until smooth. Pour the mixture into the skillet with the sautéed garlic.

          Combine: Add the heavy cream to the skillet and stir well to combine with the roasted red pepper sauce. Bring the mixture to a gentle simmer, adjusting the seasoning with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

            Mix with Pasta: Add the cooked spaghetti to the sauce, tossing thoroughly to ensure the pasta is evenly coated. Remove from heat.

              Serve: Plate the pasta and sprinkle with grated Parmesan cheese and fresh basil leaves for garnish. Serve hot and enjoy!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4