Roasted Capscium Pasta Sauce

Fork being twirled in plate of pasta with basil leaves on top.

5 from 1 vote

Roasted capsicum pasta sauce is a fresh and vibrant homemade sauce recipe. Paired with al denta pasta it becomes a flavor packed dinner.

Prep Time5

Cook Time55

Rest time15

Total Time1 15

Course: Dinner

Cuisine: Western

Keyword: roasted capsicum pasta sauce

Servings:

Calories: 291kcal

Author: Adrianne

Ingredients

4 large red capsicums (bell peppers) Note 1
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon black pepper
3 large garlic cloves
10-12 fresh basil leaves
1 cup/ 250 ml heavy cream
½ cup/125ml reserved pasta water

To serve

spaghetti
black pepper
parmesan cheese
basil leaves

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Capsicums: use a sharp knife and cutting board to slice each capsicum in half lengthways.
Baking dish: use a basting brush and grease the base and sides of a large baking dish with olive oil. Add the capsicum halves cut side down then brush the skins with olive oil. Next use a pair of tongs to rotate each capsicum cut side facing up and season each with salt and pepper.
Oven bake: place the baking dish into the oven on the middle shelf and let the capsicums bake for 15 minutes. Once this time is up use a pair of oven mitts to remove the baking tray and set it on a heatproof surface. Next use a pair of tongs to rotate each capsicum to skin side up. Return the baking dish to the oven and continue to oven bake the peppers for a further 30 minutes.
Cool: once the cook time is up, use oven mitts to remove the baking dish from the oven and set it onto a heatproofsurface. Use tongs to transfer each roast capsicum half to a large bowl and cover with cling wrap. Let these sit for 15 minutes.
Remove skins: when the capsicums are cool enough to handle (around 12 to 15 minutes) remove the cling wrap and pull the stems and skin off each half.
Blitz: next add the roast capsicums, garlic cloves and basil leaves to the food processor. Blitz to combine, then remove the lid and use a spatula to scrape down the insides of the bowl. Then put the lid on an blitz again.
Combine: when ready, place a large frying pan onto the stove top, turn the heat to medium low and transfer the combined capsicum mixture into the pan. Next pour in the cream and use a wooden spoon to combine.
To serve: cook your favorite pasta in a large sauce pan of boiling salted water. Reserve some of the cooking water when the pasta is al dente and use a colander over the sink to drain the rest. Add the drained pasta to the capsicum sauce, pour in the reserved pasta water and use a pair of tongs to toss till consistently combined. Sprinkle black pepper over the top as well as some parmesan cheese then add some basil leaves on top.

Video

Notes

Note 1 - Roast capsicums: or you can use store bought roasted capsicums from a jar. You will ned 1 ½-2 cups which is 2 x jars. Keep 1 teaspoon of the oil from one jar and add that to the ingredients that you are blitzing in the food processor.
Note 2 - Garlic: I like to use fresh garlic cloves for the recipe. You can do the same (2-3) or use 1 tablespoon of chunky chopped, minced garlic or garlic paste.

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