Roasting peppers over an open flame is not a technique you need a recipe to justify. Charring the skin until it blisters, then peeling it back to find sweet, collapsing flesh underneath: that’s why this pasta works. The oven version at 450°F is a reasonable substitute, but it’s slower and you miss some of the smokiness. Toss in the grape tomatoes for the last stretch and let them burst. The pistachio-cilantro sauce here reads almost like a rough pesto and keeps the whole plate from going one-dimensional. Four ingredients in the sauce. No excuses for skipping it.
How to Make Fire-Roasted Bell Pepper and Tomato Pasta
Charring the pepper
Turn it every ten minutes and let the skin go fully black before you peel. Undercharred pepper peels badly and tastes flat. Once it’s off the heat, a few minutes in a covered bowl loosens the skin considerably.
The pistachio sauce
Blend the cilantro and pistachios with enough olive oil to get it moving. It doesn’t need to be just right smooth. A little texture in the sauce is better against the soft pasta and roasted veg. Season it before it goes on the pasta, not after. 
Fire-Roasted Bell Pepper and Tomato Pasta
- Total Time: 55 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
Sweet roasted peppers and juicy tomatoes tossed with pasta. A simple, satisfying weeknight meal.
Ingredients
- 1 cups (237 ml) dried pasta of choice
- Generous pinch of salt
- 1 tbsp olive oil
- 5 cups (1183 ml) water
- 1 whole red bell pepper
- 0.5 cups (118 ml) grape tomatoes
- 0.5 tsp cumin powder
- Pinch of salt
- Drizzle of olive oil
- 2 tbsp olive oil
- 0.5 tsp cumin powder
- 1 bunch cilantro
- 0.25 cups (59 ml) pistachios
Instructions
- Wrap the red bell pepper and tomatoes individually.
- Roast over high heat (grill or open fire) for at least 30 minutes, turning every 10 minutes, until the pepper skin is charred and the flesh and tomatoes are soft.
- Alternatively, roast in a 450°F (226°C) oven for 30 minutes.
- Remove the pepper from the heat, peel the skin, remove the stem and seeds, and thinly slice.
- Remove the tomatoes from the heat.
- Bring water to a boil. Add salt, olive oil, and pasta.
- Cook for 7-8 minutes, or until al dente.
- Drain the pasta, reserving about ½ cup of pasta water.
- Place the pasta back over medium-low heat.
- Incorporate the sliced pepper and tomatoes into the pasta.
- Stir in 2 tablespoons of olive oil and cumin, adding pasta water as needed to moisten.
- Add chopped cilantro and pistachios.
- Serve immediately.
Notes
- For deeper char, use a gas grill or outdoor fire instead of the oven.
- To save time, buy pre-roasted peppers from the grocery store.
- Leftovers can be stored in the refrigerator for up to 3 days; add a little extra olive oil before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 70
- Fiber: 5
- Protein: 10
Frequently Asked Questions
Can I roast the pepper in the oven instead of over an open flame?
Yes. Place it on a baking sheet at 450 degrees for about 30 minutes, turning halfway. You’ll get less char than a direct flame, but the flesh will still soften and sweeten nicely.
Why use cumin in a pasta dish?
The cumin adds an earthy warmth that complements the smokiness of the roasted pepper. It’s a small amount, half a teaspoon, so it doesn’t overpower the other flavors. It bridges the roasted vegetables and fresh cilantro well.
What type of pistachios should I use?
Shelled, unsalted, and raw or lightly toasted. Salted pistachios will throw off the seasoning. Roughly chop them so you get both fine crumbs and larger pieces for varied texture.
