Aglio e Olio with Roasted Red Pepper

Étapes9

1. 1

   Étape 1. Roast the red pepper

   27m 30s

   Add the red pepper and olive oil to an oven-safe pan and roast at 425°F (220°C) for 25–30 minutes, turning halfway through, until softened and lightly charred.

   poivronhuile d'oliveselpoivre noir
2. 2

   Étape 2. Confit the garlic

   30 min

   Gently confit the garlic on low heat in olive oil for 30 minutes or until soft and golden.

   ailhuile d'olive
3. 3

   Étape 3. Blend the sauce

   Transfer the confited garlic and roasted red pepper to a blender with a spoon of the infused olive oil and blend until completely smooth.

   poivronailhuile d'olive
4. 4

   Étape 4. Cook the spaghetti

   Cook the spaghetti in well-salted water until al dente, reserving some pasta water.

   spaghettisselpoivre noireau de cuisson des pâtes
5. 5

   Étape 5. Toss pasta in oil

   Add the remaining garlic-infused oil to a pan and toss in the cooked pasta.

   huile d'olivespaghettis
6. 6

   Étape 6. Emulsify with pasta water

   Add a splash of reserved pasta water and toss vigorously until the oil and pasta water emulsify into a glossy sauce.

   eau de cuisson des pâtes
7. 7

   Étape 7. Add the pepper sauce

   On low heat add the roasted red pepper sauce.

   poivron
8. 8

   Étape 8. Toss until coated

   Toss everything together until the sauce coats every strand of pasta.

   spaghettis
9. 9

   Étape 9. Finish with parsley

   Off the heat finish with freshly chopped parsley and adjust.

   persilselpoivre noir