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!
Pasta has always been a go-to meal to feed the family, and while there are so many delicious ways you can prepare a pasta dish, the simple ones always seem to be the favourite dishes with us.
It's so handy to have a ready-made pasta sauce around when you are either short of time or lacking ideas what else to put on the table, but making your own homemade sauce that can be either refrigerated or frozen can be a life-saver.
Plus, you know for sure that you used the best, freshest ingredients in it, and there is no hidden nasty ingredients, or unnecessary salt, especially if you are looking to feed younger children too.
The bolognese sauce might be the kids' favourite one no matter the day of the week or the season, but this simple roasted red pepper pasta sauce is so good, you won't miss the meat whatsoever.
- red peppers - it can be any kind of red peppers, I used the pointed peppers, but bell peppers are also ok
- tomatoes - naturally sweet ripen tomatoes are the best
- onion - any kind, could be regular onion, red or shallots
- garlic - I prefer using fresh garlic rather than garlic powder for this kind of sauce
- olive oil - to drizzle over the vegetables
- salt - to taste
- fresh basil - to garnish the pasta dish when it's ready
Step-by-step photos and instructions
- on a large roasting tray, arrange the tomatoes, red peppers, onion peeled and cut into wedges, and the garlic bulb
- drizzle over the olive oil and season with salt
- roast for 25 minutes at 200 degrees Celsius (390 Fahrenheit)
- remove the skin off the peppers, pop the garlic out of the bulb and add everything to a blender, together with 2-3 tablespoons of the water the pasta cooked in
- blitz to get a smooth paste
- once you cooked the pasta of your choice according to the packet instructions, simple add the sauce to it, and give it a good stir
- garnish the dish with fresh basil and grated parmesan and serve
- alternatively, you can transfer the sauce to an air-tight container to be stored in the fridge if you are going to use it within days, or in the freezer for a later use
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.
Alternative ways of making the sauce
Roasting everything on the tray is perhaps the easiest, mess free way of making this sauce. However, you can also free the onions and garlic separately on the stove top in a tablespoon of olive oil, and then add them to the blender with the roasted red peppers and tomatoes.
It's entirely optional, so just choose the way it's easier for you. You can also omit the tomatoes, and just roast the peppers, but in this case I would use way more peppers than just 2, otherwise there will not be enough sauce for the pasta.
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Roasted Red Pepper Pasta Sauce
- 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
- 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.
- 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.