Roasted Peppers (homemade) Pasta Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 -6 servings
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Calories
518 kcal
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Course
Main Course
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Cuisine
Italian
Roasted Peppers (homemade) Pasta Recipe
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These perfectly roasted peppers and garlic marinated in olive oil make the tastiest pasta sauce. The longer the peppers sit in the oil the more fragrant and flavorful the sauce becomes. I love to serve these peppers with bucatini pasta. Watch the sauce absorb and drown the bucatini to FLAVOR TOWN BLISS!
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Ingredients
- 4 bell peppers mix and match red/yellow/orange
- 2 Tablespoons olive oil more for storing peppers
- 4 cloves garlic peeled and cut into large chunks
- sea salt to taste
- 1 pound bucatini pasta 454g
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Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with tin foil and set aside.
- Slice bell peppers into fairly thin slices, lengthwise. Place on baking sheet. Add garlic. Pour oil and massage the peppers with hands to coat evenly.
- Roast peppers and garlic for about 30 minutes in the oven, until the peppers are well roasted. Open the oven and carefully toss the peppers about 3-4 times during bake time making sure all sides are evenly roasted.
- Remove from oven. Sprinkle with sea salt. If serving with pasta proceed to step 5. If storing see notes.
- Place peppers in a large serving bowl and add 1 more Tablespoon of olive oil.
- Bring 6 quarts of water to boil in a large pot. Add enough salt to taste like sea water (about 3 Tbs). Cook pasta according to al dente directions. Drain pasta. Add pasta to large bowl of prepared peppers and olive oil. Toss WELL to combine. SERVE HOT!
Notes
- For storing- let peppers cool. Place in a glass jar with lid and cover with olive oil so the top of the peppers has oil covering it.
- Store the peppers in oil in a sealed container in the refrigerator for a 1-2 weeks. The key is to make sure that the olive oil is covering the top layer of the peppers. Olive oil preserves anything underneath the it. If you take some peppers out and notice the peppers are exposed simply add more olive oil to the top. PRO TIP: Olive oil will solidify when cold. When ready to eat or serve, remove the desired amount from the jar and heat in microwave for 15-20 seconds or leave peppers out at room temperature for 1 hour. For longer storage the peppers can be frozen. Remove the garlic and add the peppers and oil into a freezer safe container. Freeze for 3-6 months. NOTE: the peppers will be softer after freezing.
Nutrition Information
Show Details
Calories
518kcal
(26%)
Carbohydrates
93g
(31%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Sodium
12mg
(1%)
Potassium
516mg
(15%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
3726IU
(75%)
Vitamin C
153mg
(170%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 93g | 31% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 12mg | 1% |
| Potassium | 516mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3726IU | 75% |
| Vitamin C | 153mg | 170% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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