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Dish of roasted red pepper pasta served with fresh herbs and parmesan cheese

Roasted Red Pepper Pantry Pasta

A delightful and quick dish featuring pasta and jarred roasted red peppers, perfect for busy weeknights or casual family dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz pasta of choice Choose your favorite type, like spaghetti, penne, or fusilli.
  • 1 jar roasted red peppers, drained and chopped Adds a smoky sweetness to your dish.
  • 2 cloves garlic, minced Enhances the overall flavor profile.
  • 1/4 cup olive oil Use high-quality oil for optimal taste and richness.
  • 1 tsp red pepper flakes Adjust to taste for your desired spice level.
  • to taste Salt Season as you go for maximum flavor.
Garnish and Serving Ingredients
  • Fresh basil or parsley, for garnish Provides a fresh touch and color.
  • Grated Parmesan cheese, for serving Adds creaminess and depth to the dish.

Method
 

Preparation
  1. Cook the pasta according to the package instructions. When it’s al dente, drain it and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Cooking
  1. Stir in the chopped roasted red peppers and red pepper flakes. Cook for 3–4 minutes until everything is heated through.
  2. Toss the cooked pasta into the skillet, mixing it well with the roasted red pepper mixture. Season with salt to taste.
  3. Serve the pasta hot, garnished with fresh basil or parsley and a sprinkle of grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the fridge for up to three days or freeze for up to a month. When reheating, add a splash of olive oil or water to prevent sticking.