You’ll Crave This Roasted Red Pepper Pasta Every Day!

By Vincenzo's Plate · 40 min

Ingredients

Instructions

1. Preheat the fan oven to between 180°C and 220°C (356°F to 428°F). Line a baking tray with parchment and roast the whole red peppers for about 40 minutes, turn them and roast the other side for 10 minutes more. Keep any juices from the tray.
2. Let the peppers cool at room temperature, or rinse briefly in cool water if you are short on time.
3. Pour the juices from the tray into a blender.
4. Remove the stems and skins and discard most of the seeds. Put the flesh into the blender with any juice released while peeling. A few seeds are fine.
5. Blend for 20 to 30 seconds until smooth. Set aside.
6. Bring a large pot of water to the boil with 1 tablespoon of rock salt. Cook the spaghetti alla chitarra for 8–12 minutes or according to the packet, stirring at least twice in the first 2–3 minutes.
7. Meanwhile, warm a generous amount of extra virgin olive oil in a large frying pan over medium-low heat. Add the crushed garlic and cook gently for about 30 seconds.
8. Pour in the blended pepper sauce and stir well. Add a generous amount of chopped parsley and simmer gently for 5 to 10 minutes. Take the pan off the heat.
9. When the pasta is al dente, transfer it straight into the frying pan with tongs. Toss thoroughly until every strand is coated.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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