Description
A flavorful and vibrant Roasted Tomato & Pepper Pasta Sauce recipe that combines the sweetness of roasted tomatoes and peppers with aromatic garlic and shallots. This sauce is perfect for tossing with your favorite pasta for a satisfying meal.
Ingredients
Scale
Roasted Tomato & Pepper Pasta Sauce:
- 10 Ripe Roma Tomatoes, Cut In Half & Cored, or 3 Cups Cherry Tomatoes
- 2 Red Bell Peppers, Removing Cores and Seeds, and Coarsely Chopping, or 8 Baby Sweet Peppers
- 2 Shallots, Peeled & Sliced
- 6 Whole Garlic Cloves
- 1/3 Cup Olive Oil, Divided
- 1/2 Teaspoon Dried Oregano
- Pinch Red Pepper Flakes
- 10 Basil Leaves, Slivered
- Salt & Pepper To Taste
- Grated Pecorino Romano Cheese & Cracked Black Pepper To Serve
Instructions
- Preheat oven to 425 degrees F. Line a baking tray with aluminum foil.
- Toss the tomatoes, peppers, shallots, garlic, and half the oil on the baking sheet. Season with oregano, pepper flakes, salt, and pepper.
- Roast for 30 to 35 minutes until the vegetables begin to shrivel. If using cherry tomatoes, decrease roasting time to about 20 minutes.
- Place all the vegetables and remaining oil in a blender and pulse until smooth.
- Transfer the sauce to a small pot and simmer to keep warm.
- Cook pasta according to package directions, then drain, reserving a half cup of pasta water.
- Return the pasta to the pot along with half the sauce and toss, using reserved pasta water as needed to loosen the sauce.
- Serve the pasta in bowls with an extra spoonful of sauce, grated cheese, and cracked black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg