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.
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.