Roasted Red Pepper Pasta
by Irene Vlach
Ingredients
- 6 oz pates
- 1 oz roasted red pepper, sliced
- 1/4 cup parmesan
- 1 1/2 tsp chili paste, calabrian
- 1 gousse ail
- 1/4 cup creme
- 2 Tbsp puree de tomates
- 1 Tbsp capres
- 1/2 lb brocoli, in florets
- 2 Tbsp beurre
Instructions
Place the broccoli on a sheet pan. Drizzle with olive oil and season with pepper. Toss to coat. Arrange in an even layer.
450 F - 14-16'
Meanwhile add the pasta to a pot of boiling water Cook 5-7'. Drain, reserving 1/2 cup cooking water.
Meanwhile peel and chop the garlic. Finely chop the peppers.
In a medium pan, heat 2 tsp olive oil. Add capers, chopped garlic and chopped peppers; season with pepper. Cook, stirring frequenlty, 1-2' or until softened. Add the tomato paste and as much of the chile paste as you'd like, cook, stirring constantly, 1-2 minutes, or until thoroughly combined. Turn off the heat, Add 1/4 cup of water and the cream. Stir to combine, taste, then season with pepper.
To the pan of sauce, add the cooked pasta, butter and half the reserved pasta cooking water. Cook stirring constantly, 1-2' or until the pasta is coated. If necessary, add the remaining cooking water to ensure the pasta is thoroughly coated.
Serve the pata with the roasted broccoli. Gardish with
Blue Apron.