Today's post is in honor of my dad, whose recipe this is! This sauce is very simple and delicious, this is all you need:
4 roasted red bell peppers, 3 garlic cloves, 4 tbsp olive oil, salt and pepper to taste. That's right! No tomatoes, onions, cream, or basil, you don't even have to cook it!
My dad insists on roasting your own red bell peppers. To do so, put bell peppers in a pan in the oven at 350 degrees for 30 minutes. Then place the peppers in a paper parcel (or bag). Roll up the end of the bag to seal it a bit and let steam for 15 minutes. After the peppers are cool enough to handle, remove the seeds and peel the skin off.
Or, you could buy roasted red bell peppers, already seeded and peeled, in a can. You'll need two 12 oz. cans to equal 4 peppers. There are a few downsides to purchasing pre-prepared peppers. Primarily, the peppers will probably have preservatives and additives like sugar, which you can avoid by roasting the peppers yourself. Also, the sauce tastes better if the peppers are fresh.
I usually use the jarred peppers, just for convenience. I like to keep a few jars of red peppers handy so I can make this sauce whenever I want. It's a staple around here.
Thanks for sharing this and many other recipes with me, Dad! I have so many great memories of preparing family meals with you. Thanks for spending that time with me. I love you!
Roasted Red Bell Pepper Pasta Sauce
serves 6+
4 roasted red bell peppers, coarsely chopped
3 cloves garlic, minced
4 tbsp olive oil
salt and freshly ground pepper to taste
Add the red peppers, garlic, salt and pepper to a blender. Drizzle in the olive oil and puree until it is the consistency you want. Taste and add salt and pepper (or more garlic) if desired.
This is phenomenal tossed with 1 lb of linguine and sprinkled with freshly grated parmesan. I bet it would also be good in quinoa with basil and mozzarella, or even served with grilled chicken.
My dad insists on roasting your own red bell peppers. To do so, put bell peppers in a pan in the oven at 350 degrees for 30 minutes. Then place the peppers in a paper parcel (or bag). Roll up the end of the bag to seal it a bit and let steam for 15 minutes. After the peppers are cool enough to handle, remove the seeds and peel the skin off.
Or, you could buy roasted red bell peppers, already seeded and peeled, in a can. You'll need two 12 oz. cans to equal 4 peppers. There are a few downsides to purchasing pre-prepared peppers. Primarily, the peppers will probably have preservatives and additives like sugar, which you can avoid by roasting the peppers yourself. Also, the sauce tastes better if the peppers are fresh.
I usually use the jarred peppers, just for convenience. I like to keep a few jars of red peppers handy so I can make this sauce whenever I want. It's a staple around here.
Thanks for sharing this and many other recipes with me, Dad! I have so many great memories of preparing family meals with you. Thanks for spending that time with me. I love you!
Roasted Red Bell Pepper Pasta Sauce
serves 6+
4 roasted red bell peppers, coarsely chopped
3 cloves garlic, minced
4 tbsp olive oil
salt and freshly ground pepper to taste
Add the red peppers, garlic, salt and pepper to a blender. Drizzle in the olive oil and puree until it is the consistency you want. Taste and add salt and pepper (or more garlic) if desired.
This is phenomenal tossed with 1 lb of linguine and sprinkled with freshly grated parmesan. I bet it would also be good in quinoa with basil and mozzarella, or even served with grilled chicken.
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