Delicious healthy NO FUSS pasta in roasted red pepper sauce!
Pasta Lovers – it’s your day!!? ?
I love pasta or should I say I love any sort of pasta, be it any shape, length, dimension – my love for pasta is unshakable! I know strong words for a bowl of warm goodness but now until December you will find me buried somewhere in a bowl of pasta.
Like ramen noodles here, Maggi is what us Indians grew up eating. It was favorite snack in the entire world, be it night or day I was always convinced that a bowl of Maggi can do no harm and especially those long study nights in College, this used to be our midnight snack – cheap, extremely delicious and comforting! What more can a student ask for?! We always keep both ramen noodles and maggi at our place because well for nights when a recipe turns horrible, these noodles make us happy ? or if nothing works, then you know pizza delivery for the win!
So since you figured by know how much I love pasta, you might have guessed that I always always make EXTRA like a lot extra so I can eat those leftovers for 2-3 meals in a row! Can you relate?! Well to my husband that seems strange as he is not into eating leftovers but when it comes to pasta I am all happy to clean up the leftovers all by myself.
Now on to this PASTA! Ok you might say what’s new? I agree you might have already seen gazillion of RED PEPPER SAUCE recipes on the internet but let me tell you that this recipe works. You ask why I say that?
Well for firsts, I tried a bunch of recipes and one thing they all lacked was flavor. It was really bland, sort of sweet which I don’t really like in my savory dishes and nothing really seemed to work. So after making this recipe for quite a few times, I think I have it right. It’s very simple and uses few specific spices but I STRONGLY suggest you not to skip or substitute those because they are going to make or break this dish!
It’s a very simple pasta dish and you can most probably make it from start to finish in under an hour. I like to keep it plain without any add-ins and serve it with a big salad. But I had leftovers which I packed in my new find – these Reynolds™ containers. Do you know that Reynolds™ make these containers ( you know like the kind you get in fancy restaurants?!!) with bottom made of fibrous paper like material which is totally safe to heat in microwave! Well at least I had no idea because all my life I have been using those heavy-glass-lunchboxes (I mean why are they so heavy?!). I saw them few days back at Target and I bought one pack to give them a try. Because sometimes when I am travelling and pack something light but I don’t always want to carry it in a heavy glass lunchbox. So I packed my leftovers with some grilled chicken, an apple, some dried cranberries & water! That was one good leftover meal!
- 2 red bell peppers
- 8 oz spaghetti or your choice of pasta shape
- 1 tsp oil
- 6 garlic cloves, chopped
- ½ red onion, chopped
- 4 oz goat cheese (optional but tastes really good here)(If you are skipping goat cheese, then towards the end add some cream to the sauce!)
- Salt to taste
- 1.5 - 2 cups water
- 1.5 tsp basil powder
- ½ - 1 tsp red chili flakes
- ½ tsp oregano
- ¼ tsp rosemary
- ½ tsp black pepper
- Additional basil leaves for topping (optional)
- Additional parmesan cheese shredded for topping (optional)
- Boil pasta as per package instructions. Drain a add a tiny bit of oil and stir so it doesn't stick while sitting. Keep aside.
- Now roast both the bell peppers either on stove top or in oven. I like to poke few holes in them and roast them directly on the stove top until nicely charred. Keep them in a bowl and cover for 5-10 minutes. This will help in removing the skin. Now peel the skin as much as you can easily, cut them, remove the seeds and chop the roasted peppers.
- Now in pan, heat some oil. To it add chopped garlic and onion and saute for few minutes. Add a pinch of salt as well. Add the chopped peppers and saute for another few minutes. Now transfer this mix along with goat cheese, ½ cup water, salt to taste, black pepper to taste to a blender and puree until smooth.
- Transfer it back to the pot and cook on low-medium heat. Add the remaining spices and taste and adjust as per your liking. Make sure you salt it nicely as I realised it took quite a bit of salt until I got the right taste.
- Once you like the sauce to your taste, add in cooked pasta and stir around. Serve hot with some freshly chopped basil and parmesan.
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