[cooked-sharing]
Preheat the oven to 425
remove the stems and seeds from the red bell peppers
add the bell peppers, onion, garlic and tomatoes to a large baking dish
season with olive oil, salt, pepper, crushed red pepper and oregano
toss and bake for 30-45 mins until the red peppers are slightly blistered and the tomatoes are bursting
remove the peppers and tomatoes from the oven and let cool while you cook the pasta
cook the pasta according to the package for al dente in a large pot of boiling salted water with 1 tbs olive oil
reserve 1 cup of the pasta water for the sauce, then strain the pasta and set aside
toast the pine nuts over a medium flame for about 3-5 mins until they are light golden brown
when the peppers have slightly cooled, remove the skins from the red peppers (this is very important)
add all of the peppers, tomatoes, garlic and onions to a blender (also add in the oil)
add in the toasted pine nuts and fresh basil
blend until smooth
slowly stream in some of the reserved pasta water until the sauce is to the desired consistency
check for seasoning and add more salt if needed
pour the sauce into a saute pan and bring to a simmer over a medium flame
add in the pasta and toss until it is well coated
garnish with lots of fresh basil
* this is pictured with a Panko bread crumb topping, but I preferred it without, so I omitted it from the recipe
Ingredients
Directions
Preheat the oven to 425
remove the stems and seeds from the red bell peppers
add the bell peppers, onion, garlic and tomatoes to a large baking dish
season with olive oil, salt, pepper, crushed red pepper and oregano
toss and bake for 30-45 mins until the red peppers are slightly blistered and the tomatoes are bursting
remove the peppers and tomatoes from the oven and let cool while you cook the pasta
cook the pasta according to the package for al dente in a large pot of boiling salted water with 1 tbs olive oil
reserve 1 cup of the pasta water for the sauce, then strain the pasta and set aside
toast the pine nuts over a medium flame for about 3-5 mins until they are light golden brown
when the peppers have slightly cooled, remove the skins from the red peppers (this is very important)
add all of the peppers, tomatoes, garlic and onions to a blender (also add in the oil)
add in the toasted pine nuts and fresh basil
blend until smooth
slowly stream in some of the reserved pasta water until the sauce is to the desired consistency
check for seasoning and add more salt if needed
pour the sauce into a saute pan and bring to a simmer over a medium flame
add in the pasta and toss until it is well coated
garnish with lots of fresh basil
* this is pictured with a Panko bread crumb topping, but I preferred it without, so I omitted it from the recipe