Red Pepper Pasta Sauce
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 Red Pepper Pasta Sauce is exactly what I have needed in my life. It contains just 5 ingredients and requires less than 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 Red Pepper Pasta 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 Red Pepper Pasta 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!
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Red Pepper Pasta Sauce
- 5 red bell peppers
- 1 tbsp olive oil
- 1 bulb garlic
- 1/2 cup pine nuts
- 1/3 cup basil
- 1/4 tsp salt
- 1/4 tsp pepper
- Preheat the oven to 225 degrees Celsius (430 degrees Fahrenheit)
- Cut the top 1/3 off of the garlic bulb so that the cloves are exposed and place it on a baking sheet along with the 5 red peppers. Drizzle the peppers and garlic with olive oil and bake in the oven for 25 minutes flipping the peppers half way through cooking to evenly brown.
- Once the skins of the peppers have begun to blacken and blister, remove the tray from the oven and allow to 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 basil. Sprinkle with salt and then blend until smooth. The sauce can be kept in the fridge for up to a week.
Hi Carmen! I LOVE your recipes. I tried this one recently, and I would love to add some tomatoes to it. Do you have any suggestions for amount/ changing ratios? Thanks!
I bet that would turn out so well! Due to the water content of tomatoes it will cause the sauce to be more liquify so I would recommend increasing the amount of pine nuts. I also have a creamy tomato sauce if you are looking for a solely based tomato sauce recipe