I love pasta; if I could eat it in different forms every day, I think I would. I don’t even remember the first time I ate pasta, but I remember Amma’s macaroni bake and casseroles. The taste of baked cheese and white sauce on my tongue was incomparable. When I started discovering food, I discovered pasta sauces. But, till now, my repertoire comprised just the usual Arrabbiata, Béchamel and Pesto (in various combinations). I wanted to try something different this time.
So, I found a recipe using roasted bell peppers as the base for the sauce and I combined that with roasted tomatoes to make a fragrant and chunky sauce. For a smoother consistency, you can mash it well – I prefer it chunky. I added a few vegetables, herbs and cheese and the pasta was ready to be devoured.
Pasta in a Roasted Bell Pepper Sauce
The sweet and smoky sauce is a great compliment of flavour
1/3cupcheese(parmesan, pecorino or gouda work well)
Preheat the oven to 180 C.
Now, in a tray lined with foil or baking paper, mix together all the ingredients and place in the oven for around 30 minutes or till browned or till the skin peels away. Alternatively, roast on an open flame.
Take it out and leave to cool.
In the meawhile, cook the pasta.
Once the veggies cool down, peel away the skin and finely chop the flesh so that it is almost like a sauce but still chunky.
Add the basil, adjust the salt and set on a low flame in a vessel.
Put in the pasta and mix well till coated with the sauce with a little of the pasta water.
Add some grated cheese and garnish with some more basil.
Serve hot with some garlic bread on the side.
Note: If you want to add vegetables or chicken, when the pasta is cooking and the peppers are cooling, chop up some beans, mushrooms, broccoli, corn, etc. (or chicken boneless thigh) and saute in a tbsp of oil, with salt and pepper till just cooked. Add this to the chunky sauce before putting in the pasta. Follow the rest of the instructions as are.