Description
Sweet roasted peppers and juicy tomatoes tossed with pasta. A simple, satisfying weeknight meal.
Ingredients
Units
Scale
- 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