From my kitchen: Roasted red pepper and tomato pasta

I’ve been working quite hard this week, trying to finish a project before my holiday. So when I was on my way home last night, exhausted and hungry at 8:30pm, I promised myself I would make something nice for dinner. And when I want to eat reasonably easy and fast to make but also filling and delicious, it’s usually something with carbs and cream and cheese. This time it was Roasted Pepper and Tomato Pasta.

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And it was good! I wasn’t working from a recipe, I simply combined things we already had at home and I have to say, the result was divine!

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It’s really simple, really. I preheated the grill  to the hottest setting (I think Americans might call this the broiler) and stuck 2 red peppers and 2 tomatoes under it for about 10 minutes. The idea is to char the skin, so you want it to be really hot. I made sure to turn them every few minutes so that they would get black all around. Once they were done, I removed them to a plate for a few minutes and when they were slightly cooler, stuck them in a plastic bag to steam up.

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Meanwhile, I chopped some garlic and diced an onion.

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After a few minutes of steaming, I simply pulled the skin off the tomatoes and the peppers. The steam makes it slide of without much effort.

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I mushed (is that a word?) the tomatoes in a bowl. For the peppers, I cut them open and scraped out the seeds with a knife. Then I sliced them into thin pieces. You could stick everything in a blender if you prefer a completely smooth sauce, but I didn’t.

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Then, I let the onion and garlic gently sweat in a hot pan with some olive oil.

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Once they were translucent and beginning to go golden around the edges, I poured in the tomatoes and peppers. (At least that was the plan; I actually got distracted and my garlic got a bit more colour but it doesn’t matter.)

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While everything simmered on low heat for a bit, I boiled some pasta in hot, salted water. After a few minutes of simmering, I added some vegetable stock to the sauce, seasoned with salt, pepper, and sweet paprika and turned the heat up.

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Once it came to the boil, I lowered the heat and left it to reduce a little.

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I drained the cooked pasta (I always reserve a bit of the water in case the sauce is a bit thick in the end). When the sauce had simmered for a few minutes, I poured in a nice healthy amount of double cream. I gave it a stir and checked the seasoning, I found that I had to add a bit more salt.

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Finally, I added some finely chopped parsley and tossed in the pasta. I piled it all on a plate and grated some nice parmesan on top. It was so good! It was just a heavenly combination of cream and tomato and cheese, with a lovely sweetness coming from the roasted peppers and paprika. It was exactly what I needed.

Here’s the little recipe card:

 

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10 thoughts on “From my kitchen: Roasted red pepper and tomato pasta

  1. Laurie C says:

    That always happens to me with the garlic, which I think is why I’m reluctant to use the broiler that much, because I always get distracted! I love the sound of this recipe, though, and may try the sauce over spaghetti squash instead of pasta, for a lower-carb option.

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