All of the pasta sauce recipes I currently have on rotation take between 2 and 4 hours to make. They are hearty and full of delicious slow cooked meat, but unless I have a container frozen in the freezer, it’s not a meal I can quickly throw together for a midweek dinner.
This pasta sauce is exactly what I have needed in my life. It contains just 5 ingredients and requires less then 7 minutes of hands on prep. Simply place the peppers and garlic on a baking tray in the oven, wait 25 minutes while they cook, and then throw everything into a blender and puree.
This sauce is incredibly versatile, I try to always have a container of this in my fridge as it goes with just about everything. I love eating it with zucchini noodles, but it would be delicious on pasta, served on top of chicken or fish, or on crackers or bread. It is also delicious on pizza (especially with rocket, parmesan and grilled zucchini!), or as a sandwich or burger condiment.
The flavours of this sauce are rich and smoky with hints of fresh basil and a creaminess from the pine nuts. Although an entire head of garlic sounds like a lot, when baked for 25 minutes, the garlic takes on a delicious caramelized flavour which only adds to the depth of flavour (I promise you won’t being suffering from garlic breath after this one!). Give this sauce a try and let me know what you serve it with!
- 5 red bell peppers
- ¼ cup pine nuts
- ⅓ cup basil
- 1 bulb garlic
- 1 tbsp olive oil
- salt and pepper to taste
- Preheat the oven to 225 degrees Celsius (430 degrees Fahrenheit)
- Cut each pepper in half and remove the stem and seeds. Cut the top off of the head of garlic to expose the top of each clove. Place the peppers and head of garlic on a baking sheet and lightly drizzle with the olive oil. Place the tray in the oven to bake for 25 minutes. Flip the peppers half way through cooking.
- Once the skins of the peppers have begun to blacken and blister, remove the tray from the oven and allow to slightly cool before peeling of the skins.
- Squeeze each clove of garlic out of the bulb and place in a blender or food processor along with the peppers, pine nuts and bail. Sprinkle with salt and then blend until smooth. If the sauce is too thick add 1-2 tablespoons of water to thin it out.
- The sauce can be kept in the fridge for up to a week.