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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.
Ingredients
- 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)
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Now, a bowl for you and two for me. ?
Hey Tieghan,
I made this tonight for my mom and step dad and they both really enjoyed it! I didn’t have pine nuts so I used 1/2 cashews and 1/2 almonds (toasted) which was perfect. Also, I used angel hair pasta but should have used a stronger/thicker cut pasta. They weren’t the biggest fans of the figs with the savory sauce and the burrata should have been room temp (not cold ?) haha but I tried. Thank you for another lovely recipe and I’ll hopefully make this sauce again in the future!
Hi Kristin! I am so glad you enjoyed this recipe! I hope you make it again perfect for you! Thank you!
how do you think the sauce would do in the freezer?
Hey Claire! Yes, I think this week be great in the freezer!
Hiya,
Now maybe I’ve woken up particularly stupid this morning, and let’s be fair, this is not an unknown occurrence, but I don’t understand the following….”1 ounce jar roasted red peppers 16, or 2 roasted red peppers” ?
I’ve not seen a jar of roasted red peppers that weighs 1 ounce, so did you mean, maybe, 1 x 16 ounce jar or 2 roasted red peppers? In which case I’m not actually that stupid or I haven’t realised that I am, yet, and fluked this one ?
Thanks
P.S. Sorry, meant to say this looks right up my street, lush!!
Hi Tim, I am so sorry for the confusion. It is 1 (16 ounce) jar of roasted red peppers. Please let me know if you have questions. Hope you love this recipe!
Cannot wait to try making this over the weekend for family that’s in town! Looks amazing. Any suggestions with what to serve on the side?
Truly wonderful. Thank you for another divine meal!
Thanks David!
Uhhhhmazing! I finally tried this tonight. It was perfection. I made enough for leftovers and we ate the whole thing, oops! Thank you for sharing another great one!
Haha well I am so happy you loved this one Kathryn! Thank you!
I just made this and it was amazing and so easy. Two thumbs up!
Happy to hear that!! So happy you liked it! Thanks Heather!
Hi, I would love to make it this week, but I am having problems with the “cups” , I am from Germany and need to switch to gramm (g). Maybe you can help me.
hi Nicole! Unfortunately I do not feel confident converting this into grams for you as I am not the best with numbers as it is. I do believe that you can calculate it online, though I have never done so. I am so sorry I could not be of more help to you. Please let me know if you have any questions. Tieghan!
Hi,
Can I make this ahead and then just warm it before serving? I am having a party of 16 soon and would like to make this dish. looks and sounds delicious.
Hi, yes that will be great. Just gently warm over low heat adding water if needed to thin the sauce a bit. Thanks!
I have everything to make this tonight except the nuts!!! Should I go for it without them??
Hey Lesley!! No!!! do not make an extra trip. Do you have any seeds or nuts? If so you can use those in place or just omit them and add more parmesan! Let me know if you have questions. Thanks!!
This was heavenly! And so easy! THANK YOU THANK YOU THANK YOU so much for sharing it! 🙂
Ah Thank you for making it!! So happy you liked it!!
What kind of pasta is that and where can I purchase it
Hi!! I don’t know the specific name, but it is Costco brand organic short cut pasta. It comes in a pack of six. I really love them!
Thank you so much
Yes looks delicious indeedy. Red peppers are just so versatile
Thanks Tania!
I tried and it was delish… Making it again in a few weeks for my girls night in:)
Yeah!! That is awesome! So happy you loved the pasta, thanks!
Awesome! so happy you liked it Gina! Thanks!
I put Red Pepper Sauce on EVERYTHING!!! And the fig and Burrata thing – need to try asap!
Thanks James! I hope you enjoy it! 🙂