Roasted Red Pepper Pasta Sauce

Name: Roasted Red Pepper Pasta Sauce
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2 people
Ingredients: 2 pointed red peppers; 7 tomatoes on the vine; ½ garlic bulb; 1 onion; 2 tablespoon extra virgin olive oil; ½ teaspoon salt; grated parmesan; fresh basil; cooked pasta of your choice

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
2 people
Calories
257 kcal
Course
Condiments
Cuisine
Italian

Roasted Red Pepper Pasta Sauce

Willa Mcdonald

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Roasted Red Pepper Pasta Sauce made with fresh seasonal ingredients that are bursting with amazing flavours, a must-try homemade pasta sauce that is a lot healthier and tastier than any store-bought sauces you can buy. It's made with fresh peppers, tomatoes, onions and garlic, generously drizzled with olive oil and roasted to perfection. Serve it with your favourite pasta, and don't forget the parmesan and basil either!

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Ingredients

Servings

2 pointed red peppers
7 tomatoes on the vine
½ garlic bulb
1 onion
2 tablespoon extra virgin olive oil
½ teaspoon salt

To serve

grated parmesan
fresh basil
cooked pasta of your choice

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Instructions

Preheat the oven to 200 degrees Celsius (390 Fahrenheit, 180 fan oven).
In a large roasting tray, arrange the red peppers, tomatoes, the halved garlic bulb, onion peeled and cut into wedges.
Drizzle over the olive oil and season with salt.
Roast for 25 minutes until the peppers are nicely charred, the tomatoes are mushy, and the garlic and onion and roasted.
Remove the skin and seeds off the peppers, squeeze the garlic out of the bulb, and add everything to a blender.
Blitz until smooth - you can either leave the sauce at it is or pass it through a sieve to remove the tomato seeds.
Add the sauce to your favourite cooked pasta, and garnish with grated parmesan and fresh basil.

Notes

I prefer leaving the garlic cloves inside the bulb when I roast them, as they can easily go for just right to burnt and bitter in a matter of minutes. Once roasted, it is very easy to just squeeze everything out of the bulk.
It might seem like a lot of garlic to begin with, but roasted garlic is not pungent as the raw garlic, so you only get a subtle garlic flavour, rather than an overpowering one.
Onions can also be left in their skin if you wish, or make sure they are roughly chopped, rather than finely chopped, as they can turn bitter too.
Once the sauce is blended, you can either pass it through a sieve to remove the tomato seeds left, or just use it as it is, it's up to you here.

Nutrition Information

Show Details

Calories 257kcal (13%) Carbohydrates 29g (10%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Sodium 619mg (26%) Potassium 1355mg (39%) Fiber 9g (36%) Sugar 19g (38%) Vitamin A 7313IU (146%) Vitamin C 216mg (240%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 257 kcal

% Daily Value*

Calories	257kcal	13%
Carbohydrates	29g	10%
Protein	6g	12%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Sodium	619mg	26%
Potassium	1355mg	29%
Fiber	9g	36%
Sugar	19g	38%
Vitamin A	7313IU	146%
Vitamin C	216mg	240%
Calcium	66mg	7%
Iron	2mg	11%