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roasted red pepper pasta
Prep Time15 mins
Cook Time30 mins
Servings: 2
  • 500 g red peppers
  • 200 g tomato pulp (canned)
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp sugar or honey or molasses
  • 1 tsp dried thyme
  • salt & pepper (to taste)
  • 2-3 tbsp red wine
  • 150 g pasta
how to...
  • Clean & trim the peppers. Cut them roughly into rather large pieces.
  • Add to a casserole & mix w/ all the ingredients (except red wine & pasta).
  • Put the casserole in the oven at 175° C w/ fan for about 30 - 40 min.
  • Let it cool for some minutes. Cook the pasta according to the recommendation on the packet. Then drain the pasta.
  • Fill the pepper mess & the red wine in a high pot & blend w/ a handheld electric immersion blender until smooth (in several steps!). Add salt & pepper to taste.
  • Take about ¼ of the red pepper sauce.
  • Mix pepper mess & pasta & serve.
You may store the pepper mess for up to a week/month in your fridge.