Aglio e Olio with Roasted Red Pepper

Name: Aglio e Olio with Roasted Red Pepper
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 3 servings
Ingredients: 250 g Spaghetti; 2 large Bell pepper; 12 clove Garlic; 120 ml Olive oil; 180 ml Pasta water; 1 handful Parsley; Salt to taste; Black pepper to taste; Parmesan

by Alex Palermo@aldentedreams

Garlic and olive oil spaghetti finished with a silky roasted red pepper sauce.

Open in Guston

1 h 10 min
1 h 10 min total
3 servings
Easy difficulty

Nutritionper serving

1 serving ≈ 301 g

679 kcal
Protein: 12.9 g, 8% of calories
Fat: 38.2 g, 50% of calories
Carbs: 72.8 g, 42% of calories

Estimated from the ingredients.

Italian

Pasta

Dinner

Cookware

Frying pan
Oven
Blender
Pot

Contains

DairyGluten

Allergens are auto-detected and may be incomplete. Always double-check the ingredients.

Steps9

Step 1. Roast the red pepper
Add the red and to an oven-safe pan and roast at 425°F (220°C) for 25–30 minutes, turning halfway through, until softened and lightly charred.
SaltBlack pepper
Step 2. Confit the garlic
Gently confit the on low heat in for 30 minutes or until soft and golden.
Step 3. Blend the sauce
Transfer the confited and roasted red to a blender with a spoon of the infused and blend until completely smooth.
Step 4. Cook the spaghetti
Cook the in well- water until al dente, reserving some .
Black pepper
Step 5. Toss pasta in oil
Add the remaining garlic-infused oil to a pan and toss in the cooked pasta.
Olive oilSpaghetti
Step 6. Emulsify with pasta water
Add a splash of reserved and toss vigorously until the oil and pasta water emulsify into a glossy sauce.
Step 7. Add the pepper sauce
On low heat add the roasted red sauce.
Step 8. Toss until coated
Toss everything together until the sauce coats every strand of pasta.
Spaghetti
Step 9. Finish with parsley
Off the heat finish with freshly chopped and adjust.
SaltBlack pepper