Roasting the vegetables before puree them into a sauce adds so much flavor and body which jarred tomato sauces lacks. This might not be the most convenient pasta sauce, but so worth it.
Click below for the recipe.
Roasted Red Pepper, Onion, and Tomato Rotini
Yield: 6 servings
- 2 large red bell peppers, cut in half; seeds removed
- 1 large red onion, coarsely chopped
- 1 pint cherry or grape tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 tablespoon chopped sage
- salt and pepper, to taste
- 1 lb pasta (I used rotini)
- ¼ cup grated parmesan cheese
Preheat the oven to 425F. Place the bell peppers, onions, and tomatoes on a large baking sheet and drizzle the oil over top. (I used two baking pans, since I didn’t have a larger baking sheet).Toss with the salt, pepper, and oregano.
Roast for about 30 minutes until the peppers and onions are tender.
Using a pair of tongs, put the peppers into a glass measuring cup and place a layer of plastic wrap over. Let the peppers rest until cool enough to handle, about 30 minutes.
Peel the skins off the peppers and place in a blender along with the other roasted vegetables and sage. Puree until smooth. Taste and season if necessary. Keep warm while preparing pasta.
Cook pasta according to the directions on the package. Toss the sauce and pasta together and stir in the cheese. Serve warm.