Spaghetti with Roasted Bell Peppers is a light and flavorful pasta dish that celebrates the sweet and smoky taste of roasted bell peppers. The peppers are charred until tender, then combined with garlic, olive oil, and fresh herbs to create a simple yet delicious sauce. Tossed with spaghetti, this dish is an easy weeknight meal that feels fresh and comforting at the same time. The natural sweetness of the roasted peppers perfectly complements the savory pasta, and the addition of Parmesan and basil gives it a lovely finishing touch. It’s a perfect vegetarian option that’s both satisfying and vibrant.
Ingredients
- 4 large bell peppers (red, yellow, or orange), halved and seeds removed
- 12 oz spaghetti
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil, chopped (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
- 1 tablespoon balsamic vinegar (optional, for extra depth)
Instructions
- Roast the Bell Peppers: Preheat your oven to 450°F (230°C). Place the bell pepper halves, cut side down, on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until the skin is charred and blistered. Remove from the oven, cover with a clean kitchen towel, and let them steam for 10 minutes. Afterward, peel off the skin and slice the peppers into strips.
- Cook the Spaghetti: While the peppers are roasting, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
- Make the Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and crushed red pepper flakes (if using) and sauté for 1-2 minutes until fragrant. Add the roasted bell peppers and oregano, and cook for an additional 2-3 minutes, breaking the peppers down with a spoon into a slightly chunky sauce. Season with salt and pepper to taste. If desired, drizzle in balsamic vinegar for added depth.
- Combine the Pasta and Sauce: Add the cooked spaghetti to the skillet with the roasted peppers. Toss everything together, adding a bit of the reserved pasta water to help coat the pasta if needed.
- Serve: Divide the pasta among plates and garnish with fresh basil and grated Parmesan cheese.
Spaghetti with Roasted Bell Peppers is a beautifully simple dish that combines the natural sweetness of roasted peppers with the heartiness of pasta, making it a quick and satisfying meal perfect for any occasion.
