Roasted Red Pepper Pasta
A quick, Mediterranean-inspired pasta loaded with sweet roasted red peppers and buttery Sicilian olives. Ready in under 30 minutes, it’s flavorful, fiber-rich, and perfect for a weeknight dinner or easy meal prep.
Equipment
- Large pot – 1
- Large skillet – 1
- Medium bowl – 1
- Wooden spoon or spatula – 1
Ingredients
- 12 oz 1 cup roasted red peppers, thinly sliced
- 1 lb egg tagliatelle pasta
- 3 Tbsp olive oil
- ¾ cup Castelvetrano Sicilian olives pitted and halved
- 1 medium red onion thinly sliced
- 4 garlic cloves thinly sliced
- 2 tsp soy sauce
- 1 tsp sugar
- 1 tsp salt
- ¼ tsp fresh thyme
- Pinch freshly ground black pepper
- ¼ tsp Aleppo pepper
Instructions
- Boil Pasta to Perfection: Start by filling a large pot with water and generously sprinkling it with salt. This will season the pasta as it cooks. Bring the water to a rolling boil over high heat. Once boiling, carefully add the egg tagliatelle pasta. Stir gently to prevent sticking. Cook the pasta for about 6 minutes, or according to the package instructions, until it is al dente—firm to the bite but tender. Once cooked, drain the pasta, reserving about ½ cup of the starchy cooking water for later use.
- Sauté Aromatics with Care: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced red onion and sauté slowly for about 7 minutes, stirring occasionally. Cook until the onions turn translucent and develop a slight golden hue, releasing their natural sweetness.
- Infuse Garlic and Herbs: Once the onions are soft, add the sliced garlic cloves and fresh thyme to the skillet. Stir constantly to avoid burning the garlic. Cook for 1–2 minutes, until the garlic becomes fragrant and lightly golden. The thyme will infuse a subtle earthy flavor into the mixture, building the base of your sauce.
- Incorporate Roasted Peppers and Olives: Add the roasted red peppers and halved Sicilian olives to the skillet. Stir gently to combine all the ingredients. Cook for another 2 minutes, allowing the peppers to warm through and the olives to release their buttery, briny flavor. This step ensures every bite is rich and flavorful.
- Prepare the Flavorful Sauce: In a small bowl, whisk together the soy sauce, sugar, salt, freshly ground black pepper, and Aleppo pepper until smooth. Pour this mixture evenly over the peppers, onions, and olives in the skillet. Stir to coat all the ingredients. Lower the heat to a gentle simmer and let it cook for 3 minutes. This allows the flavors to meld beautifully while maintaining a light, glossy sauce.
- Combine Pasta and Sauce: Carefully add the drained pasta to the skillet along with the reserved ½ cup of pasta water. Toss everything together using tongs or a spatula, ensuring the pasta is fully coated with the vibrant sauce. The starchy pasta water will help bind the sauce and pasta together, creating a silky texture. Taste and adjust seasoning if necessary, adding more salt or pepper to suit your preference.
- Serve and Garnish Elegantly: Once the pasta is well-coated and heated through, remove the skillet from the heat. Plate the pasta on individual dishes or a large serving platter. For extra flavor and a touch of spice, sprinkle additional Aleppo pepper on top. If desired, grate some Parmesan cheese over the pasta for a creamy, savory finish. Serve immediately while warm for the best experience.
Notes
- Use high-quality roasted red peppers and Castelvetrano Sicilian olives for the best flavor.
- Drain roasted peppers well to prevent a watery sauce.
- Reserve ½ cup of pasta cooking water to create a silky sauce consistency.
- Slowly sauté onions until golden for natural sweetness and depth of flavor.
- Lightly toast garlic before adding for a subtle, nutty aroma.
- Adjust seasoning at the end, especially salt and Aleppo pepper, to taste.
- Toss pasta gently with sauce to ensure even coating and avoid breaking noodles.
- Optional: Add fresh herbs or cheese as garnish for extra flavor and visual appeal.
