It’s another weeknight pasta dish! Because what is better than having a repertoire of quick, delicious meals for all taste buds (no matter how fussy!). This one is roasted tomato and red pepper pasta. Easy to make and oh so packed full of flavour, this one is also a little bit fancy. Why is that? Because I’ve topped it off with burrata.
Roasted tomato and red pepper pasta
The base of this pasta can take a little while to make but it’s really hands off. You’ll just need to add the peppers (capsicums for us Australians) with the garlic and the tomatoes in the oven and let them cook until; soft and jammy. You want to make sure it’s soft enough to blend down and whizz into a flavourful sauce.
Weeknight pasta! The best!
To know me is to know my love of making healthy, fresh and delicious weeknight meals. So, this recipe here is to join the ranks of my other weeknight pastas.
This list includes:
- Roasted tomato and goat’s cheese pasta
- Roasted pumpkin and garlic pasta
- Creamy mushroom
- Tomato and garlic confit pasta
See! There’s a flavour combo for everyone suited to all tastebuds.
Add more! Add what you like!
Many of my flavour combos are just the start of the recipe and the rest can be tailored to your tastes. What do I mean by that? Add what you like!
I think for this pasta dish there’s a few different options. Some spinach to wilt through would be great if you’re trying to up your iron intake. If you’re looking for a bit more protein than you can add in some chicken, if you’ve got some leftovers in your fridge it’s a great cleanout dish!
If you’re after a bit of salt and umami, crispy bacon could be put on top.
But, I chose to do burrata. That’s right. Creamy, delicious burrata. Why? Because it melts through it and joins the rest of the sauce to make this silky, creamy consistency.
Ready To Get Cooking?
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Roasted tomato and red pepper pasta
Ingredients
- 500 g cherry tomatoes 17oz
- 2 large red pepper
- 1 red onion peeled and quartered
- 2 garlic bulbs halved
- 4 tbsp olive oil
- 1 tbsp dried oregano
- 100 mL heavy cream 1/2 cup
- 500 g pasta 17oz
- 125 g burrata 4.5oz
- 50 g parmesan 1.7oz - grated
- fresh basil
- salt + pepper
Instructions
- Preheat the oven to 160 C / 320 F
- In a large oven proof dish, combine the tomatoes, red pepper, onion, garlic, olive oil, dried oregano and very generous amount of salt and pepper. Bake for 50 minutes.
- Remove the red peppers from then pan and place into a bowl. Cover with plastic wrap or a tea towel and leave to steam for a minimum of 10 minutes. Once cool enough to handle, peel the skin off the red peppers and discard of the seeds.
- Add the red peppers and cream to the pan and blend with an immersion blender until well combined. You can also do this step in a blender however, allow the sauce to slightly cool before transferring.
- Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to ½ - 1 cup of pasta water.
- Stir the pasta through the sauce, slowly incorporating the pasta water until you have a smooth and silky texture.
- Break the burrata ball into pieces and disperse over the pasta. Finish by sprinkling over the parmesan and fresh basil.
