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Top down view of pepper tomato pasta sauce with rigatoni pasta in blue bowl with fork.
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Easy Roasted Pepper and Tomato Pasta Sauce

This pepper tomato pasta sauce is made using naturally sweet roasted red bell peppers and a simple tomato sauce for an easy, delicious and healthy meal. Made using a handful of ingredients, perfect with your favourite pasta.
Course Dinner, Lunch
Cuisine Mediterranean fusion, vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 375kcal
Author Monika Dabrowski

Equipment

  • Large baking sheet
  • Medium sized pot
  • Strainer
  • Large pan with lid
  • Immersion blender

Ingredients

  • 4 medium red bell peppers or 3 large
  • 1 can tomatoes 14.11oz/400g
  • 1 large red onion finely chopped
  • 4 garlic cloves finely chopped
  • ⅔ teaspoon Italian herbs or oregano
  • baby spinach a handful
  • 1½ tablespoons olive oil
  • 3 tablespoons white wine
  • ⅔ teaspoon fine sea salt and pepper to taste
  • 10.58 ounces pasta large pasta shapes
US Customary - Metric

Instructions

  • Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large baking sheet with parchment paper and set aside.
  • Roast peppers: Cut the peppers in half through the base and discard the seeds. Arrange the peppers on top of the baking sheet (skin side up) and roast in the centre of the oven for approx. 30 minutes, until the skin turns dark brown. Remove from the oven, peel the peppers, chop and set aside.
    TIP: Start cooking the pasta and preparing the sauce after the peppers have been roasting for about 15 minutes.
  • Boil pasta: Boil the pasta in salted water according to packet instructions (make sure it's al dente). Remove from the heat and strain reserving about ⅔ cup (160ml) of pasta water. Set aside.
  • Cook tomato sauce: In a large pan heat 1½ tablespoons of oil, add the onion and cook gently for about 4 minutes until softened, stirring often. Stir in the garlic and cook for another minute then add the wine, increase the heat and cook until most of the moisture has been absorbed. Add the tomatoes, dried herbs, about ½ cup (120ml) of pasta water, salt and pepper to taste then cover and simmer for 10 minutes stirring occasionally.
  • Puree sauce: Remove from the heat, add about half of the chopped roasted peppers and puree the sauce (it can but doesn't need to be perfectly smooth).
  • Add peppers: Add the remaining peppers and spinach, stir thoroughly, cover and simmer for a few minutes just until the spinach has wilted and the sauce is piping hot. Remove from the heat, add a little more pasta water, if required, and adjust the seasoning.
  • Serve: Combine the sauce with the pasta and serve with freshly chopped basil leaves, parmesan (or similar), pepper flakes and/or a drizzle of extra virgin olive oil.

Notes

  • You can roast the peppers in advance.
  • I recommend pureeing the sauce with about half of the roasted peppers and then adding the remaining chopped peppers (along with the spinach) for texture.
  • Once you've added the spinach cook the sauce just until the spinach has wilted.
  • I recommend pairing the sauce with penne, rigatoni, fusilli or similar pasta shapes.
  • Combine your tomato and red pepper sauce with the pasta just before serving. Keep leftover sauce refrigerated for up to 3 days.
  • Freeze the sauce for up to 3 months.

Nutrition

Serving: 1serving | Calories: 375kcal | Carbohydrates: 67g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 399mg | Potassium: 483mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3734IU | Vitamin C: 155mg | Calcium: 42mg | Iron: 2mg