Roasted Tomato and Bell Pepper Pasta

Ingredients

  • 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

Preparation

  1. Cut tomatoes in half and remove stem and seeds from bell peppers.

  2. Place the tomatoes, bell peppers, and garlic on a nonstick or foil-covered baking sheet. Cover with avocado oil, salt, and crushed rosemary.

  3. Roast for 20 minutes at 400°F.

  4. Remove from oven and let cool for 5 minutes or until not hot to touch.

  5. Remove skins, then blend in a blender with oregano and fresh basil.

  6. If sauce is too thin, cook in a saucepan over medium heat for 5 minutes, stirring occasionally, to thicken the sauce.

  7. Cook 1.5 cups of rigatoni according to package instructions until al dente

  8. Serve the sauce with the cooked pasta.

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