Pasta with roasted peppers is one of the most delicious and easy-to-make Italian dishes. This dish is comprised of a mix of roasted bell peppers and garlic cooked in olive oil. . The result is a dish full of flavor, with a medley of smoky and sweet. The bell peppers provide a subtle sweetness, while the garlic gives the dish a nice kick. This dish can be served as a main course, or as a side dish to accompany other Italian dishes. It’s perfect for light summer meals, or as a comforting winter meal. No matter the season, pasta with roasted peppers is sure to please any crowd.
Ingredients
1 1/2lbs Bell Peppers
1/4 Cup olive oil
2 Cloves of chopped garlic
1lb Penne
Method
Heat oven to 450 degrees.
Cut the bell peppers in half and remove stem, membrane, and seeds.
Place peppers, cut side down, on a foil lined baking sheet.
Place rack in top position, set 4 inches from broiler.
Roast peppers for 15-20 minutes until charred and skins have collapsed.
Note: You can put peppers in a large bowl and tightly cover to steam for 15 minutes to loosen skins, but I’ve never had a problem.
When peppers are safe to handle remove skins and cut into thin slices.
In a small skillet heat the olive oil and garlic until garlic just starts to turn golden.
Add peppers to oil, place in a bowl, cover tightly, and refrigerate 2 hours.
Bring a large pot of salted water to a boil. Cook pasta until all dente.
Place pasta in a large bowl, add peppers, toss to coat, and serve.
