Pasta with Roast Peppers and Breadcrumbs
Indulge in a vibrant and texture-rich dish with this Pasta with Roast Peppers and Breadcrumbs recipe, the perfect combination of smoky, sweet, and savory flavors. Featuring roasted red and yellow bell peppers, golden-toasted breadcrumbs, and a hint of garlic, this dish offers a delightful balance of crunch and creaminess, topped off with freshly grated Parmesan and a sprinkle of parsley. The easy-to-follow recipe is ready in under an hour, making it an ideal choice for weeknight dinners or gourmet gatherings. Whether you choose spaghetti, linguine, or penne, the addition of optional chili flakes allows you to customize the heat to your preference. Pair this versatile pasta entrée with a crisp side salad or garlic bread for a meal that's sure to impress.
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Recipe Information
Ingredients
- 400 grams Pasta (spaghetti, linguine, or penne)
- 2 large Red bell peppers
- 2 large Yellow bell peppers
- 3 tablespoons Olive oil
- 1 cup Fresh breadcrumbs
- 3 medium Garlic cloves
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Red chili flakes (optional)
Instructions
Preheat your oven to 200°C (400°F).
Wash and dry the red and yellow bell peppers. Place them directly on a baking tray and roast in the oven for 20-25 minutes, turning occasionally, until the skin is blistered and charred.
Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap or a lid. Let them steam for 10 minutes. This will make peeling the skin easier.
Meanwhile, bring a large pot of water to a boil. Add 1 teaspoon of salt and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the breadcrumbs and toast for 4-5 minutes, stirring often, until golden and crisp. Remove from the skillet and set aside.
Peel the roasted peppers, remove the seeds, and thinly slice them into strips.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Mince the garlic and add it to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the sliced roasted peppers to the skillet along with the black pepper and optional red chili flakes. Stir to combine and cook for 3-4 minutes to heat through.
Add the drained pasta to the skillet, tossing gently to coat in the pepper mixture. If the pasta seems dry, add a splash of the reserved pasta water as needed.
Stir in the grated Parmesan cheese and adjust seasoning if necessary.
Divide the pasta into bowls or plates. Top with crispy breadcrumbs and freshly chopped parsley before serving.
Serve immediately and enjoy your delicious Pasta with Roast Peppers and Breadcrumbs!
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 5005 mg | 218% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 43.9 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 942 mg | 72% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
