Description
This roasted vegetable pasta can easily be doubled to feed a crowd on a warm day. Serve with a bottle of wine and a crusty bread.
Ingredients
Scale
- 1 cup dried pasta of choice (I used GF, quinoa penne pasta)
- Generous pinch of salt
- 1 tablespoon olive oil
- 5 cups of water, enough to fully submerge the pasta
- 1 whole red bell pepper
- ½ cup grape tomatoes, or one tomato sliced into eighths
- ½ tsp. cumin powder
- Pinch of salt
- Drizzle of olive oil
- 2 tablespoons olive oil
- ½ tsp. cumin powder
- 1 bunch cilantro
- ¼ cup pistachios
Instructions
- This recipe requires you to fire roast a red bell pepper and several tomatoes. You can either do this on a grill, on a real fire, or in an oven. For either technique independently wrap the pepper and the tomatoes. If cooking atop an open fire, or the grill, roast over high heat for at least 30 minutes, turning every ten minutes or so. The peppers skin should be charred and the flesh soft. The tomatoes should be fully cooked and soft after 30 minutes as well. If roasting in an oven, set temperature to 450 degrees, Fahrenheit, and roast for 30 minutes.
- Once the pepper is ready, remove from the fire, peel outer skin, remove stem and seeds, then thinly slice. Remove tomatoes from the grill.
- Meanwhile, bring water to a boil. Add a generous pinch of salt, olive oil and pasta. Cook for 7-8 minutes, or until pasta pasta is cooked al dente.
- Drain, reserving about ½ cup of pasta water. Set aside.
- Place pasta back over a medium-low heat burner. Incorporate sliced pepper and tomatoes into the pasta. Stir in 2 tablespoons of olive oil and cumin. Stir until everything is well incorporated, adding pasta water little by little, to help moisten it, especially if it is looking dry.
- When ready to serve, add a handful of chopped cilantro and pistachios. Serve immediately and eat hot.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main