Pasta in Roasted Bell Pepper Sauce – Pasta Peperonata

Roasting anything adds a lot of flavor to the dish, it brings out intense inbound flavors of that ingredient. So this time, I thought of doing something different with my bell peppers. Rather then just chopping and adding them, I charred them on stove top to make a sauce. How exciting is that😉

When I searched internet for this, I found Italians often make it and call it ‘Pasta Peperonata’ 😊

The pasta came out very creamy and smoky and yummy… 😍😍

Ingredients:

  • 3-4 Bell peppers(your favorite color)
  • 1 medium onion chopped
  • 1 tsp garlic chopped
  • 2 tsp olive oil
  • 1/4 cup chopped Basil with stalks
  • 1 tsp dried oregano
  • 1 tsp black pepper powder
  • 1 tsp red chilli flakes
  • Salt to taste
  • 2 tbsp fresh cream
  • 1 and 1/2 cup pasta or your choice

Process:

  • Roast the Bell Peppers on stove top till you see nice charred skin. Let them cool, and then remove the skin and chop them 

     

  • Boil some water in a large vessel to cook pasta, mix 1 tsp oil and a tsp of salt to the water and cook the pasta as per package instructions
  • Drain the pasta and keep aside. Don’t forget to reserve some of this water for the sauce. This starchy water will make your pasta amazingly creamy 

  • Meanwhile when your pasta is cooking, heat a tsp oil in a pan and add chopped onion and cook it for 3-4 minutesIMG20170327210109
  • Now add chopped garlic and basil and cook for about 3-4 minutes againIMG20170327210403
  • Add chopped bell peppers and cook for a minute and take off the flameIMG20170327211205
  • Let it cool a bit and then puree in blenderIMG20170327212343
  • Pour this sauce again in the heated pan with some butter on stove, and add salt, pepper, chilli flakes and oregano, mix well 

  • Now add the water reserved from pasta and the creamIMG20170327212904
  • Cook for a minute and then add cooked pasta, mix well. Your Pasta is done😊IMG20170327213413

 

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Author: flavoredwithlovebypriyanka

A complete Foodie by heart who loves to eat and cook, and cook with all the seriousness and lots of love...

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