Ingredients
Scale
- 12 ounces of your favorite pasta (penne or rigatoni work wonderfully)
- 2 large red bell peppers
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
- Optional: 1/4 cup toasted pine nuts for garnish
Feel free to substitute with gluten-free pasta if needed or add grilled chicken for extra protein. This recipe is flexible enough to suit your tastes, just as my grandmother taught me to always make a dish my own.
Instructions
- Preheat your oven to 425°F. Place the red bell peppers on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
- Transfer the roasted peppers to a bowl and cover with a plate or plastic wrap to steam for about 10 minutes. This makes peeling the skins off a breeze, a trick I learned from Nonna Rosa.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- Once the peppers are cool enough to handle, peel off the skins, remove the seeds, and slice them into strips.
- In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the sliced red peppers and crushed red pepper flakes to the skillet. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Toss the cooked pasta with the pepper mixture, adding reserved pasta water as needed to create a light sauce.
- Remove from heat and stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Serve topped with fresh basil leaves and toasted pine nuts, if desired. Enjoy immediately, accompanied by fond memories and good company.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International