Name: Roasted Red Pepper Tomato Pasta
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4
Ingredients: 320 g fusilli; 1 tbsp olive oil; 1 small onion, finely diced; 2 garlic cloves, minced; 250 g drained roasted red peppers, chopped; 400 g chopped tomatoes; 1 tsp dried basil; 40 g grated parmesan; Salt and black pepper

Ingredients

320 g fusilli

1 tbsp olive oil

1 small onion, finely diced

2 garlic cloves, minced

250 g drained roasted red peppers, chopped

400 g chopped tomatoes

1 tsp dried basil

40 g grated parmesan

Salt and black pepper

Method

Bring a large pan of salted water to a boil and cook the fusilli until just al dente. Reserve 200 ml cooking water before draining.

Warm the olive oil in a wide pan over medium heat. Add the onion with a pinch of salt and cook for 6–8 minutes until soft.

Add the garlic and stir for 30 seconds, keeping it pale.

Add the chopped roasted peppers, tomatoes, dried basil and black pepper. Simmer uncovered for 10 minutes.

Transfer half the sauce to a jug, blend smooth and return it to the pan. Taste and adjust the salt.

Add the drained fusilli and 60 ml pasta water.

Toss over medium heat for 1–2 minutes, adding more water if needed, until the sauce clings to the pasta.

Remove from the heat and serve with parmesan.

What roasted pepper adds to tomato sauce

Roasted red pepper gives this tomato pasta a naturally sweet, gently smoky sauce without needing a long simmer. Blending only part of the sauce keeps enough texture to catch in the curves of the fusilli.

Avoiding diluted pepper flavor

Wet peppers and watery canned tomatoes can leave the sauce thin, so simmer uncovered before blending. Do not blend the entire batch unless you want a completely smooth result. Add pasta water only after the sauce has reduced, a little at a time, and toss until it visibly clings to the fusilli.

Blending only half for texture

Drain jarred peppers well and check whether they are packed in vinegar; if they are very sharp, rinse and pat them dry. Dice the onion small and let it soften fully before adding garlic.

Draining roasted peppers properly

Jarred roasted peppers make this sauce practical year-round, but they must be drained well and checked for very salty brine. Blending half the sauce creates body while leaving visible pieces of pepper and onion. Fusilli catches both the smooth and chunky parts in its curves.

Flavor changes that still fit

Add chili, olives or white beans. Fresh basil can replace dried. A spoonful of mascarpone makes the sauce creamy, while toasted breadcrumbs create a dairy-free topping.

Finishing fusilli in the sauce

Serve with parmesan and salad, or add steamed broccoli to the bowls. It is also a good base for a packed lunch when eaten at room temperature.

Storing sauce separately

Refrigerate for up to 3 days. Reheat with a small splash of water until steaming hot. The sauce can be frozen separately for 3 months.