bowtie pasta with tomato and roasted red pepper sauce
Branden Schetrompf
Ingredients
- **Bowtie Pasta**
- **Tomato Sauce Ingredients:**
- Fresh tomatoes
- Tomato paste
- Garlic cloves
- Olive oil
- Salt
- Black pepper
- Sugar (optional)
- Herbs like basil or oregano
- **Roasted Red Pepper Ingredients:**
- Red bell peppers
- Olive oil
- Salt
- Optional: Fresh herbs for garnish (like parsley or cilantro)
- **Additional Ingredients:**
- Butter
- Grated Parmesan cheese (for topping, optional)
- Fresh basil leaves (for garnish, optional)
**SEO-Friendly Keywords:** bowtie pasta recipe, tomato and roasted red pepper sauce, Italian dish ingredients, homemade pasta, cooking with bell peppers, tomato paste for sauces, garlic in pasta recipes
Steps
### Bowtie Pasta with Tomato and Roasted Red Pepper Sauce Recipe
#### Ingredients:
- 12 oz (340g) bowtie pasta
- 4 large tomatoes, diced
- 1 cup (150g) roasted red peppers, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- Salt and pepper to taste
- Extra virgin olive oil
- 3 tbsp grated Parmesan cheese (optional)
- Grated mozzarella cheese for topping
#### Equipment:
- Large pot for pasta
- Mixing bowl
- Knife and cutting board
- Non-stick skillet or saucepan
### Detailed Steps:
1. **Prepare the Pasta:**
- Bring a large pot of salted water to a boil over medium-high heat.
- Add 12 oz (340g) bowtie pasta and cook according to package instructions until al dente, usually around 8-10 minutes.
2. **Roast Red Peppers:**
- Preheat your oven to 400°F (205°C).
- Place the red peppers on a baking sheet.
- Drizzle with olive oil and season lightly with salt and pepper.
- Roast in the preheated oven for about 30-40 minutes, or until the skin is charred and blistered.
3. **Sauté Garlic:**
- While the peppers are roasting, heat a large non-stick skillet over medium heat.
- Add 2 tablespoons of olive oil and sauté 2 cloves of minced garlic for about 1 minute, stirring constantly to prevent burning.
4. **Make the Sauce:**
- Once the peppers are done, remove from the oven and let them cool slightly.
- Peel off the skin and chop the peppers into small pieces.
- Add the chopped red peppers and diced tomatoes to the skillet with the garlic.
- Stir in 1/4 cup of fresh parsley, salt, and pepper to taste.
- Cook for about 5-7 minutes until the sauce has thickened slightly.
5. **Combine Pasta and Sauce:**
- Drain the pasta and add it directly into the skillet with the sauce.
- Toss everything together over medium heat for another 2-3 minutes, allowing the flavors to meld.
6. **Final Touches:**
- Transfer the pasta to a serving dish.
- Top with grated Parmesan cheese if desired.
- Sprinkle some mozzarella cheese on top and place under the broiler for about 1-2 minutes until melted and bubbly (optional).
7. **Serve:**
- Serve hot, garnished with additional chopped parsley.
### SEO-friendly Tips:
- Use keywords such as "bowtie pasta," "tomato and roasted red pepper sauce," and "pasta recipes" in your content.
- Include specific measurements like "12 oz (340g) bowtie pasta" for clear instructions.
- Mention the cooking time and temperature, e.g., "Roast peppers at 400°F (205°C)" to help readers understand the process.