Red Pepper Pasta
Serves 2
Directions
- 1Place red peppers on a baking tray lined with baking paper.
- 2Bake the peppers at 180°C (356°F) for 40-60 minutes.
- 3Collect the liquid oil from the baking tray and add it to a blender.
- 4Peel the skins and remove the seeds from the roasted peppers, then add them to the blender.
- 5Blend the peppers for 20-30 seconds until smooth.
- 6Boil a large pot of water, add 1 tbsp of rock salt, then add the spaghetti and cook according to package instructions.
- 7Add olive oil and 2 minced garlic cloves to a pan over medium-low heat and toast the garlic.
- 8Add the blended pepper sauce to the pan and simmer for 10 minutes.
- 9Add parsley to the sauce.
- 10Add the cooked spaghetti to the pan and toss to combine.
Ingredients
- 4 whole red pepper
- 1 tbsp rock salt
- 1 pack spaghetti
- extra virgin olive oil
- 2 whole garlic clove
- parsley (optional)
Equipment
baking traybaking paperblenderlarge potpanwooden spoongarlic presstongs
Tips
- Use baking paper on the baking tray.
- Cool down the peppers at room temperature or with water after roasting.
- Save the liquid that remains on the tray after roasting and include it in the blender.
- Do not remove seeds before roasting; it is easier to remove them after.
- Stir the pasta while boiling to prevent sticking.
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