Roasted Red Pepper Pasta

Tags

30 minutes or less, Italian, pasta

This is a simple pasta tossed in flavourful roasted red pepper sauce which is creamy and delicious. Addition of protein is optional.

Preparation Time: 10 minutes

Cook Time : 15 minutes

Serves : 4

Ingredients:

Pasta : 2 cups

Red bell peppers: 2 large diced

Onion : 1 medium diced

Garlic cloves : 3 minced

Italian seasoning: 1 teaspoon

Red chilli flakes : 2 teaspoons (use less for a mild sauce)

Salt to taste

Fresh cream or milk : 3/4 cup

Instructions :

Cook the pasta according to the package instructions, drain it, add 1 teaspoon of olive oil and keep aside

Heat oil in a pan, add red peppers and roast them for 4 minutes. Add onions, garlic and sauté for 2 minutes.

Add salt, Italian seasoning, red chilli flakes, stir to combine and cook for 2 minutes. Turn off the stove and let it cool.

In a blender jar add the red pepper mixture and blend. Add cream or milk and blend till smooth.

Add sauce to the cooked pasta and toss well to coat. Serve with some protein as a main dish or as a side dish.

Pasta with some meatballs

Fresh Tomato Marinara Sauce

Tags

pasta sauce

This Marinara Sauce is a flavourful sauce that is healthy. It’s great to use in pasta, lasagna, and other casseroles. I already posted a quick and simple Marinara Sauce and Pasta Sauce recipes. This Fresh Tomato Marinara Sauce is full of Italian flavours.

Preparation Time : 10 minutes

Cook Time : 1 hour 15 minutes

Makes : 2 1/2 cups

Ingredients:

Tomatoes : 12 large

Onion : 1 large chopped

Garlic : 6 cloves minced

Olive oil : 1/3 cup

Bay leaves : 2

Cranberry/tomato juice : 3/4 cup

Honey : 1 tablespoon

Dried basil : 3 teaspoons

Dried Oregano: 1 1/2 teaspoons

Dried marjoram : 1 1/2 teaspoon

Salt : 1 1/2 teaspoons

Fresh ground black pepper : 1 teaspoon

Red pepper flakes : 1/2 teaspoon

Fennel seeds : 1/4 teaspoon

Method :

Wash and cut the tomatoes in a + mark on the top. Boil water and blanch the tomatoes.

Drain the water and peel the skins off and dice them.

Heat olive oil in a stockpot over medium heat, add onion, minced garlic and saute for 5 minutes.

Add diced tomatoes, bay leaf, stir well, lower the heat and cook for 30 minutes.

Add Cranberry/tomato juice, honey, basil, oregano, marjoram, salt, pepper, red chilli flakes, fennel, stir well and bring it to a simmer and cook until all the juices are simmered. It takes about another 30 minutes.

Turn off the stove, let the sauce cool down before storing the sauce in a airtight container.

This is a chunky sauce, if you like it smooth and creamy, take the sauce into a blender jar and blend till required consistency.