Roasted Red Pepper Pasta Sauce
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!
Servings: 2 people
Calories: 257kcal
Ingredients
- 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
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.
Video
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
Calories: 257kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 619mg | Potassium: 1355mg | Fiber: 9g | Sugar: 19g | Vitamin A: 7313IU | Vitamin C: 216mg | Calcium: 66mg | Iron: 2mg