Recipe Share: Roasted Red Pepper Pasta
5:05 PMLooking for a quick, easy, mid-week meal? This roasted red pepper pasta is delicious and healthy. We served it over a whole wheat penne. The whole wheat and fresh thyme give it an earthy, nutty taste. The two are a great match. This pasta takes about 30 minutes from start to finish. Not bad if you ask me, and you will be left with sauce to freeze for another day.
Ingredients:
yield: 4 servings (with left over sauce to freeze or store for later)
yield: 4 servings (with left over sauce to freeze or store for later)
2 large red bell peppers
2 tablespoons olive oil
1 small red onion,chopped
5 cloves garlic, minced
2 (15 oz.) can diced tomatoes
1 cup artichoke hearts (cut in half)
several sprigs fresh thyme (pulled off stick)
salt and freshly ground black pepper
several sprigs fresh thyme (pulled off stick)
salt and freshly ground black pepper
1/2 pound cooked whole wheat penne
freshly grated Parmesan cheese, for serving (optional)
homemade bacon bits-cook your bacon, chop up or crumble based on how crispy you like it ;) (optional)
Method:
1. Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black, turning occasionally. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. The skins should sort of slip off. Chop the peppers and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add onion and sauté for 2-3 minutes, or until softened. Stir in garlic, red peppers, and diced tomatoes. Cook for 10 minutes over medium-low heat. Add freshly thyme basil and season with salt and pepper, to taste.
3. If desired, purée the sauce using an immersion blender or transfer the sauce to a blender or food processor and puree until smooth with some texture remaining. Note: this is optional, we chose to leave our sauce chunky this time.
4. Return sauce to sauce pan. Toss in artichoke hearts. Heat through.
5. In a large bowl, combine pasta and sauce. Garnish with parmesan cheese, fresh thyme, and bacon if desired. Serve with a chunk of crusty bread.
Store any remaining sauce in tupperware or glass jars for freezing or refrigerating for a quick and easy mid-week meal.
Enjoy!
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