Bowtie Pasta with Roasted Red Pepper and Basil
When life gives you sad, wrinkled red peppers, make roasted red peppers. Then chop’em up with some basil and incorporate with bowtie pasta!
These red peppers were so sad and wrinkled that I almost threw them away. If you’re familiar with the comic book movie ‘Deadpool’, you’ll understand how wrinkled these were. I figured I’d roast them up and put them in a jar with a little olive oil. Before I knew it, I was eating one of the most delicious pasta dishes I’d ever made.
Roasting the peppers with a bit of olive oil and salt for 30 minutes at 410°F resulted in the sweetest roasted red peppers I’ve ever had – no kidding. I transferred the peppers to a metal bowl and covered with plastic wrap while I prepared the pasta. The charred skin is removed effortlessly then the peppers are roughly chopped. Pasta is drained with some of the starchy water reserved and the peppers with chopped basil and high quality olive oil are added back to the pot. Grate a bit of parmesan reggiano in to the bowl and combine using the reserved water to thicken to your taste.
Preheat oven to 410°F. Chop off tops and bottoms, slice down one side, open and remove seeds.
Roasted Red Peppers prepped for roasting.
Lay peppers on a lined sheet pan and coat with a little olive oil and salt on each side.
Roast for 25-30 minutes or until edges are charred well.
Transfer peppers to a mixing bowl and wrap with plastic wrap.
Leave in bowl for 10 minutes. This steams the peppers and loosened the skin. They’re also easier to handle when they’re not pipping hot!
Roasted Red Peppers!!
Bowtie Pasta with Roasted Red Pepper and Basil
I’m Anthony from Philadelphia. I started Eat Up! Kitchen because I love food. Not just that stuff you eat in the car or have GrubHubbed before you watch Game of Thrones, but the stuff that our history, culture, and tradition are built around.
Leave a Reply