Simple Roasted Red Pepper Pasta….With all the fresh burrata… This dinner needs to be a weekly staple, it’s THAT good.
Watch the How To Video Here:
Simple Roasted Red Pepper Pasta from Half Baked Harvest on Vimeo.
So do you guys remember this giant mediterranean chicken and farro salad with the roasted red pepper sauce? Do you remember how I said that the sauce would be good on SO many things? Yeah, well, I took my leftover sauce, tossed it with hot pasta, added a ton of basil and big hunk of fresh burrata and called it dinner.
It was SOOOO freaking delicious that I knew I had to share it with you all. 🙂
I know I have been saying this a lot lately, but sometimes, it’s the simplest meals that really are the best. And this pasta is just that, the best!
Also, also!! Do you see those fresh figs!! Ahhh! I am so excited about those! I mean, you don’t HAVE to serve this with fresh figs, but since I love figs, you know that I could not resist topping my pasta with a couple. I feel like it is the very Italian thing to do and seeing as this pasta really lines up with all the Italian flavors, I totally went for it…
And LOVED it. Obviously.
SIDE NOTE: does anyone else really love figs?? Especially fresh figs paired with burrata, a drizzle of olive, salt + pepper?!?! That is like my all time favorite. Oh, and on top of a piece of crusty bread… GIMME.
So, to be totally honest, I’ve actually been planning to make a roasted red pepper pasta for weeks. The whole thing with the mediterranean salad just sort of happened, by mistake, but it was a welcomed mistake for sure, because I might not have thought to add the sun-dried tomatoes.
While this pasta is all about the roasted red peppers, the sun-dried tomatoes really add another depth of flavor that is KILLER. Something about their sweetness and intense flavor just adds so much to the recipe!!
OK. Here is how this pasta goes down. It’s fast and easy and ready in under thirty minutes. Add some roasted red peppers, sun-dried tomatoes, pine-nuts, garlic, parmesan, salt and olive oil to your blender or food processor. Process until smooth, then pour the sauce over your hot pasta. You can use long or short cut pasta, but for some reason I was feeling the short cut pasta. Typically I go for the long cut, but in the summer months I tend to go for the short cut. No idea why really.
By now you should have a giant bowl of steaming hot pasta covered in roasted red pepper sauce. All that’s left is to add a bunch of basil and a handful or two of arugula. Toss and serve, topped with a big old ball of torn burrata or buffalo mozzarella. Sprinkle with some nuts, add some figs and DONE.
So simple right? No oven time + minimal dishes + minimal ingredients + YES PLEASE! 🙂
Lastly, can I just say what a giant bowl of comfort this roasted red pepper pasta is?
Trust me, if you’re feeling sort of down this week, this is that meal to cheer you up. It’s full of carbs and cheese, and nothing cures a bad mood like cheese and carbs. <–TRUTH. 🙂
Before I go, on a much more serious note, I just want to say that my heart is heavy for everyone who is struggling and morning after Sunday’s shooting in Orlando. I have been wanting to say something all week, but just could not find the right words and the truth is I still can’t. The only thing I can say is that my heart is with those who are hurting. Try to keep you heads up and your thoughts positive, and if you get hungry, like I said above, pasta is a really good option.
Simple Roasted Red Pepper Pasta.
Servings: 6 Servings
Calories Per Serving: 539 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 (16 ounce) jar roasted red peppers or 2 roasted red peppers
- 1/2 cup oil packed sun-dried tomatoes oil drained + reserved
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 cup toasted almonds or pine nuts
- 1/2 cup grated parmesan omit if vegan
- 1 pound short or long cut pasta use gluten free if needed
- 1 bunch fresh basil roughly chopped
- 2 handfuls fresh arugula or watercress
- 8 ounces fresh buffalo mozzarella or burrata cheese torn
- pepper + crushed red pepper to taste
- fresh figs + toasted pine nuts for serving (optional)
View Recipe Comments
- Combine the roasted red peppers, sun-dried tomatoes, garlic, salt, nuts and parmesan in a blender or food processor. Add 1/4 cup of the oil from the sun-dried tomato jar and then pulse to combine until the sauce is mostly smooth.
- Bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then drain. Add the pasta right back to the hot pot along with the roasted red pepper sauce and about 1/4 cup of the reserved pasta cooking water. Toss to combine. Add the basil and toss. Thin the sauce as desired with more pasta cooking water.
- Divide the pasta among plates or bowls and top with fresh arugula, mozzarella, figs and nuts. EAT!
Now, a bowl for you and two for me. ?
I’m excited to make this for visiting family tonight! Should I include the roasted red pepper oil in the sauce or drain the red peppers first? Thanks, Tieghan!
You can go ahead and drain the peppers:) I hope this dish turns out well for you, let me know if you have any other questions! xT
Excited to make this! Think it would be good with ground beef to add some protein?
I would try ground sausage, I think that would be best flavor wise! Let me know if you give this recipe a try, I hope you love it! xT
This sauce truly is what dreams are made of! Since we’re diving into cozy season, it made me curious; do you have a roasted red pepper soup recipe? I couldn’t seem to find one through the search option.
Thank you for all of the fabulous meals!
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! Sorry, I don’t have a roasted red pepper soup, but love the idea! xT
This recipe is sooo delicious! It is on heavy rotation in our house. Easy enough for a weeknight meal, indulgent enough for a weekend.
Wonderful!! I am thrilled to hear that this recipe was enjoyed and truly appreciate you making it! Have a great weekend! 🍁🍂
do you drain the jar of roasted red peppers before processing?
Yes, drain the peppers:) Please let me know if you give the recipe a try, I hope you love it!! xTieghan
Is the nuts necessary? Or what would you recommend instead for family of nut allergies? We love your recipes!
Hi! You can simply omit the nuts. No big deal! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi, looking forward to making this tomorrow, right up my street! Is it possible to make in advance and refrigerate?
Hey Claire! You can make the pasta and chill in the fridge, then rewarm when ready to eat. Or it’s even good at room temp and served more pasta salad style as well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this pasta last week, and it was a huge hit! I splurged on a good bottle of wine, so I left off the burrata cheese and used some spinach I had in my fridge instead of the arugula. My husband and I loved it!! My only complaint was that I didn’t think to serve it with some crusty bread, because you had better believe you will want something to sop up all that good sauce left on your plate! Thanks for the recipe.
I am so glad you loved this recipe, Genevieve! Thank you so much for trying it!
Tieghan, your recipes are so inspirational even when I don’t have all of the ingredients. You make beautiful food look so effortless to make — and it always is! And even without the burrata, figs and fresh basil (I know, cardinal sin but it was a last minute make-something-out-of-nothing dinner) this dish was delish!
I am so glad you still loved this Martie! Thank you so much!
I am making this tonight but could not find fresh figs, I do have some dried figs though. Will they work?
HI! Dried figs will be delicious! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
This was delicious! I added a little Italian sausage to it.
Ooo yum!! Thank you Sara!
I just made this and it is delicious. I roasted 2 red peppers that I had in fridge. Last night I reconstituted dried tomatoes in put them in olive oil and made the sauce this afternoon. Great flavor, we will use this again.
Thank you so much Kim!
I’ve eaten this recipe many times over and love it. It’s quick and easy and even picky teenagers like it. Even if they do think the cheese is weird. Excellent for everyone and super easy to whip together.
That is so great! Thank you Kristin!