Imagine a pasta dish that transforms ordinary ingredients into an extraordinary culinary experience - one that bursts with color, flavor, and Mediterranean-inspired charm. This Sweet Red Pepper and Tomato Pasta by Kristi Keating is not just a meal; it's a quick, delicious escape to the sun-drenched kitchens of Italy, where simple ingredients create magic in under half an hour. Whether you're a busy home cook or a passionate food lover, this recipe promises to tantalize your taste buds and impress your dinner guests with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta (your choice)
- 2 sweet red peppers, sliced
- 1 can diced tomatoes
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to the water to enhance pasta flavor.
- Add pasta to boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
- While pasta is cooking, wash and slice sweet red peppers into thin, uniform strips approximately 1/4 inch wide.
- Peel and mince garlic cloves finely, ensuring pieces are evenly sized for consistent flavor distribution.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add sliced red peppers to the skillet and cook for 3-4 minutes until they begin to soften and slightly caramelize.
- Pour in canned diced tomatoes with their juice. Sprinkle dried basil, salt, and pepper into the mixture.
- Simmer the sauce for 5-7 minutes, allowing flavors to meld and peppers to become tender.
- Drain cooked pasta, reserving 1/4 cup of pasta water in case sauce needs thinning.
- Add drained pasta directly into the skillet with pepper and tomato sauce. Toss gently to coat pasta evenly.
- If sauce seems too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately in warm pasta bowls, ensuring each serving has an equal distribution of peppers and sauce.
Tips
- Choose the Right Pasta: While this recipe works with various pasta types, shapes like penne, fusilli, or rigatoni hold the sauce beautifully.
- Salt is Your Friend: Don't be shy with pasta water salting - it's your primary seasoning opportunity for the pasta itself.
- Al Dente is Key: Watch your pasta closely and test it a minute before package instructions suggest. Perfectly cooked pasta should have a slight bite.
- Garlic Management: Sauté garlic just until fragrant to prevent bitterness. Golden is good, but brown is burnt.
- Pepper Technique: Cut peppers into uniform strips for even cooking and attractive presentation.
- Sauce Consistency: Reserved pasta water is your secret weapon for adjusting sauce thickness. Add gradually for perfect texture.
- Fresh Finish: Consider topping with fresh basil, grated Parmesan, or a drizzle of high-quality olive oil for extra flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
