Pasta with roasted peppers
Delicious Pasta Recipe with Roasted Peppers and Tomatoes: A Culinary Adventure
In the culinary universe, pasta is among the most versatile and beloved dishes. Whether we enjoy it alongside tender meat or combine it with fresh vegetables, it is always an excellent choice. Today, I invite you to discover a simple yet flavorful recipe: pasta with roasted peppers and tomatoes. A fragrant and comforting combination, perfect for both a family lunch and an elegant dinner.
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes
Servings: 4
Ingredients
- 500 g gnocchi or preferred pasta
- 1/2 kg fresh tomatoes (or 1 can of tomatoes)
- 3-4 cloves of garlic
- 1 kg bell peppers (preferably Kapia peppers for a sweeter flavor)
- 150 ml cooking cream
- 1 bunch of fresh basil
- 1 bunch of fresh parsley
- 50 g grated parmesan
- Salt and pepper to taste
- 1-2 tablespoons of olive oil
Preparation Instructions
Step 1: Roasting the Peppers
Start by roasting the peppers. Preheat the oven to 200 degrees Celsius. Place the peppers on a baking tray, drizzle with a little oil, and bake for 20-25 minutes until the skin becomes blackened and bubbles appear on the surface. Once done, remove them and wrap them in a damp towel to help them peel more easily.
Step 2: Preparing the Pasta
In a large pot, bring water to a boil. Add salt and pasta according to the package instructions (usually 8-10 minutes for gnocchi). When ready, drain and set aside.
Step 3: Cooking the Tomatoes
Meanwhile, cut the tomatoes in half and then into cubes. In a large skillet, add a tablespoon of olive oil and the chopped tomatoes. Sprinkle with a pinch of salt and cook over medium heat for about 20 minutes until they become soft. Remove the skins and keep the tomato pulp.
Step 4: Flavoring
In the same skillet, add the peeled and finely chopped garlic cloves. Sauté them in the hot oil until golden, then remove them. Now is the time to add the peeled peppers, cut into strips, salt, chopped basil, and tomatoes. Let everything simmer together for 5-7 minutes, stirring occasionally, for the flavors to meld.
Step 5: Finishing the Sauce
Add the cream and parsley, stir gently, and let the sauce reduce for 10 minutes. Add freshly ground pepper for a more intense flavor.
Step 6: Combining the Ingredients
Finally, add the cooked pasta to the skillet and mix well to coat evenly with the flavorful sauce. Let it heat over low heat for 2-3 minutes.
Step 7: Serving
Serve the pasta hot, sprinkled with grated parmesan and a bit of fresh basil to add a splash of color and flavor.
Practical Tips
- Choosing Peppers: While the recipe works well with bell peppers, Kapia peppers are preferred for their natural sweetness, which adds a unique taste to the dish.
- Tomatoes: If you do not have fresh tomatoes on hand, a can of diced tomatoes will work wonderfully. Choose high-quality tomatoes for the best result.
- Variations: You can also add other vegetables like zucchini or eggplant, or replace the cream with a vegan alternative if you want a healthier version.
- Sides: This dish pairs wonderfully with a fresh green salad or a crunchy baguette to complete the meal.
Calories and Nutritional Benefits
This roasted pepper and tomato pasta recipe contains approximately 600 calories per serving, depending on the type of pasta and the amount of cream used. It is rich in vitamins A and C, thanks to the fresh vegetables, and has a significant fiber content. The cream provides essential calcium for bone health.
Frequently Asked Questions
What pasta can I use?
You can use gnocchi, spaghetti, penne, or any other type of pasta you prefer. Gnocchi offers an interesting texture, but any variation will be delicious.
Can I use frozen vegetables?
While fresh vegetables are recommended for better taste, frozen vegetables are a decent alternative, but make sure to thaw and drain excess water.
How can I turn this dish into a vegetarian meal?
This recipe is already vegetarian, but if you want to make it vegan, replace the cream with a plant-based alternative and omit the parmesan.
A Personal Note
This roasted pepper and tomato pasta recipe has become a favorite in my home. I remember how, every summer, I helped my grandmother roast peppers on the grill, and their enticing aroma filled the entire yard. This recipe not only pays homage to those moments but is also an excellent way to bring the family together at the table. So, get ready to enjoy this delicacy, full of flavors and memories!
Now that you have all the necessary information, let’s enjoy an unforgettable culinary moment! Bon appétit!
Ingredients: 500 g gnocchi pasta, no. 85 1/2 kg tomatoes (or 1 can of tomatoes) 3-4 cloves of garlic 1 kg bell peppers (or Kapia) 150 ml cooking cream 1 bunch of basil 1 bunch of parsley 50 g Parmesan salt, pepper
