Roasted Red Pepper Pasta (Easy Pasta

By The Mediterranean Dish · 30 min

Ingredients

Instructions

1. Bring about 4 quarts of water to a rolling boil in a large saucepan and season it generously with kosher salt (about 1/2 to 1 tablespoon). Add the rigatoni, bring back to a boil, and stir occasionally until al dente, about 9 to 10 minutes. Before draining, reserve 1 cup of the pasta water.
2. While the pasta cooks, heat about 2 tablespoons of extra virgin olive oil over medium heat until it just shimmers. Add the crushed, peeled garlic cloves and stir until fragrant, about 30 seconds. Transfer the garlic and oil to a large food processor.
3. Add the roasted red peppers to the food processor. If roasting them yourself, peel, seed and roughly chop them; if using a jar, drain well and pat dry. Add the milk, dried oregano, Spanish paprika, and about 1/2 teaspoon each of salt and black pepper. Blend until smooth.
4. Return the drained pasta to the saucepan and pour the sauce over it. Set the heat to low, add the grated parmesan and stir until the pasta is fully coated. Add the reserved pasta water a splash at a time until the pasta is glossy; you may not need all of it.
5. Divide among bowls and top with torn fresh basil and extra parmesan if you like.

Summarized from The Mediterranean Dish's video. Watch it for the details.