Sunday, May 13, 2018

No Rush Roasted Red Pepper and Garlic Pasta

Roasted Red Pepper and Garlic Pasta: A flavorful one-pot pasta that's ready in under 20-minutes!

Roasted Red Pepper and Garlic Pasta with extra Parmesan cheese on the side.

When you prepare meals mid-week, do you look for short-cuts to get them plated with less fuss?

What kind of short-cuts?

Let's say you were to make this Roasted Red Pepper Garlic Pasta. You could roast the peppers, grate the Parmesan cheese, and chop the fresh oregano.

Sprinkling Parmesan Cheese over Roasted Red Pepper and Garlic Pasta

Or, you could cheat, like the pros sometimes do, and use roasted red peppers from a jar, pre-grated Parmesan cheese, and oregano leaves picked off the stem. It's okay. 

Save the roasting, and the fresh slices of Parmesan for when you have the time to add an extra touch of love.

Because when in a rush, the last thing you, or I, want is an extra step...or extra dish to clean, right?

As for the Roasted Red Pepper and Garlic pasta, the recipe is ready and waiting for you below if you want to plate of an enticing Italian dinner in minutes...without the need to rush. 

For more ways to get a step closer to the food you want to eat, grab my newsletter. I write weekly about recipes, tactics, and cookware to get the best results without a fuss.

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Penne Pasta, Roasted Red Peppers and Fresh Oregano in a Bowl

Roasted Red Pepper and Garlic Pasta
Makes: 4 servings
Prep Time: 5 to 10 minutes
Cook Time: 10 minutes

  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, crushed (I use a garlic press to do this)
  • Uncooked Pennette Rigate (or any small pasta) (7 oz. / 200 g), about 2 cups
  • 2 roasted red peppers from a jar, chopped
  • 1 or 2 Tbsp. of a chopped fresh herb of your choice
  • Grated Parmesan Cheese
  • Pinch or two crushed red chili flakes (optional)
  • salt and pepper


1. Heat oil, in a large pot over medium-low heat just until oil is hot, about 1 minute. Add crushed garlic. Lightly season with salt and pepper. Cook and stir for one minute making sure not to brown the garlic. Drain oil in a small bowl and set aside.

2. Fill the same pot, with enough water to cook pasta (another short-cut is to heat the water in a kettle while making the garlic oil, so the water is already hot when it goes in the pot). Bring water to a boil, and cook pasta according to package directions. Drain.

3. Return drained pasta to pot. Add oil-garlic mixture (see tip below), roasted red peppers, and fresh herb. Toss to coat pasta. Lightly season with salt and pepper. Finish with desired amount of Parmesan cheese and red chili flakes (if using).

*Tip: When I make this dish I don't add all the garlic oil to the pasta. I keep about 2 tablespoons separate so I have it to drizzle on any leftovers the next day.

Brent Garell from Cookapalooza

Hi, Brent here. If you like this recipe, you might like my previous post which is a Cajun Chicken Soup Recipe for your slow cooker. 

Click the recipe link 👆 to check it out. Cheers!

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