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Delicious roasted pepper and tomato pasta served in a bowl

Roasted Pepper & Tomato Pasta

A delightful pasta dish combining roasted red peppers and cherry tomatoes in a creamy sauce, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz Pasta (penne or spaghetti), cooked to al dente
Sauce Ingredients
  • 2 tbsp Olive oil Quality oil for sautéing and enhancing flavors.
  • 3 cloves Garlic, freshly minced For aromatic goodness.
  • 1 cup Roasted red peppers Jarred or homemade.
  • 2 cups Cherry tomatoes, fresh Adds juiciness to the dish.
  • 1 cup Heavy cream Creates a rich, luxurious sauce.
  • 1 cup Parmesan cheese, grated For creaminess and umami notes.
  • 1 tsp Salt Enhances and balances flavors.
  • 1/2 tsp Pepper, freshly ground For a touch of heat.
  • 1/4 cup Basil, fresh leaves To brighten and finish the dish.

Method
 

Preparation
  1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  3. Stir in roasted red peppers and cherry tomatoes, cooking until the tomatoes are soft.
  4. Pour in the heavy cream and bring the mixture to a simmer.
  5. Add grated parmesan cheese, stirring until it melts and becomes creamy.
  6. Season the sauce with salt, pepper, and fresh basil.
  7. Toss the cooked pasta in the sauce until it's well coated.
  8. Serve warm, garnished with extra basil and parmesan if desired.

Notes

To enhance flavors, serve with a side of arugula salad or crusty garlic bread. Add additional fresh basil or crushed red pepper for extra flavor.