Roasted Tomato & Bell Pepper Pasta


  • 5 roma tomatoes⁠
  • 2 red or orange bell peppers⁠
  • 3 large garlic cloves⁠
  • 1/2 cup fresh basil⁠
  • 1/2 tsp dried oregano⁠
  • 1 tbsp avocado oil⁠
  • 1/2 tsp dried rosemary⁠
  • 1 tsp salt⁠
  • 1.5 cups cooked rigatoni⁠


  1. Cut tomatoes in half. Remove stem and seeds from bell peppers. On a nonstick or foil-covered baking sheet, place the tomatoes, bell peppers and garlic. Cover with avocado oil, salt and crushed rosemary.⁠

  2. Roast for 20 minutes at 400F. Remove from oven and let cool for 5 minutes or until not hot to touch. Remove skins, then blend in a blender with oregano and fresh basil.⁠If sauce is too thin, cook in a sauce pan over medium heat for 5 minutes, stirring occasionally - this will allow some of the liquid to evaporate and thicken the sauce

  3. Serve with your favorite al dente pasta!⁠

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