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Simple Oven-Roasted Peppers and Pasta Cooking Recipes

Oven-Roasted Peppers and Pasta


Make this in midsummer with the freshest sweet peppers you can find. I like to serve it with grilled chicken or fish such as tuna or make shark. Besides red and green bell peppers, you can use any mix of colors for this dish except brown and purple.


Makes 6 servings

  • 4 large bell peppers, 2 red and 2 green, halved, seeded, and thickly sliced

  • 2 large onions, cut into thick slices

  • 2 to 3 tablespoons olive oil

  • 1/3 cup chopped fresh parsley

  • 3 tablespoons chopped fresh oregano

  • 3 cloves garlic, minced

  • 2 cup cherry tomatoes, halved

  • Salt and freshly ground black pepper to taste

  • 1 pound small pasta shapes, such as shells, bow ties, rigatoni, or radiator, cooked and kept hot

  • Freshly grated Parmesan cheese

  1. Preheat the oven to 400F.

  2. In a large bowl, toss the peppers and onions in the olive oil. Spread them in a shallow roasting pan. Roast in the oven, turning the vegetables from time to time with a spatula, until they are tender and beginning to brown, 30 to 45 minutes. Sprinkle with the parsley, oregano, garlic, and cherry tomatoes. Season well with salt and pepper. Roast 5 minutes more. Remove the toasting pan from the oven.

  3. Toss the pasta with roasted vegetable and pile in a heated serving bowl. Sprinkle with the cheese and serve very hot.


Note:
These vegetables are also delicious if tossed with cooked cheese-stuffed tortellini or mini cheese ravioli.

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