Bright and fragrant, this pasta brings together sweet roasted bell peppers, garlic, and Parmesan in a quick 30-minute dinner. The starchy pasta water transforms the pepper juices and olive oil into a glossy sauce that clings beautifully to every strand. A little basil and a squeeze of lemon keep the flavor fresh and lively.
Ingredients
- Pasta (spaghetti or penne) — 200g (7 oz)
- Bell peppers (red/yellow) — 2
- Extra virgin olive oil — 3 tbsp
- Garlic — 2 cloves
- Red pepper flakes — 1/4 tsp (optional)
- Parmesan — 30g (1 oz)
- Fresh basil — 5g
- Lemon juice — 1 tsp (optional)
- Salt — to taste
- Ground black pepper — 1/4 tsp
- Pasta cooking water — 100ml (1/2 cup)
Step-by-Step Recipe
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente, following the package instructions. Reserve 100ml (1/2 cup) of the cooking water.
- While the pasta cooks, core and seed the peppers, then slice them into thin strips. Slice the garlic.
- Heat a skillet over medium heat and add the olive oil. Add the peppers and cook for 7–9 minutes, until softened with a few caramelized edges.
- Add the garlic and, if using, the red pepper flakes. Cook for 30–40 seconds, just until fragrant.
- Pour in 60–100ml (1/4–1/2 cup) of the reserved pasta water, then season with salt and black pepper. Simmer for 1–2 minutes until the sauce turns silky.
- Add the hot pasta to the skillet and toss well. Add a splash more pasta water if needed so the sauce coats every piece evenly.
- Take the pan off the heat, then stir in the grated Parmesan and lemon juice. Taste and adjust the seasoning. Fold in torn basil leaves.
- Serve at once, finishing with extra Parmesan and freshly ground black pepper.
Nutritional Value (per serving)
| Calories | 620 kcal |
|---|---|
| Protein | 18 g |
| Fat | 23 g |
| Carbohydrates | 77 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 600 mg |
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Tips and Variations
- Roasted peppers: roast the peppers until the skins blacken, peel them, and add them to the sauce for a deeper, smokier flavor.
- Creamier finish: stir in 1–2 tbsp mascarpone or cream cheese at the end.
- Dairy-free: swap the Parmesan for nutritional yeast or a vegan Parmesan alternative.
- More protein: add sautéed chicken, shrimp, or cooked chickpeas.
- Perfect texture: add the pasta water a little at a time to control the sauce consistency.
- Pasta shapes: penne, fusilli, spaghetti, or bucatini all work well — choose a shape that holds onto the sauce.
Frequently Asked Questions
- Can I use jarred peppers?
- Yes. Drain them well, pat dry, and add them when tossing with the pasta. The flavor will be softer, with a slight smoky note, and you may need less salt.
- How do I make it spicier?
- Increase the red pepper flakes to 1/2 tsp or add a pinch of cayenne with the garlic.
- How should I store and reheat the pasta?
- Store it in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with 1–2 tbsp water or oil until the sauce turns creamy again.