A recipe for pasta with bell peppers

Roberto put on grown-up pre-pandemic clothes with arms and legs and buttons today and went out into the world. I’m still at home dressed as a middle schooler in the 1990s. Thanks to the treadmill I’ve outfitted my standing desk with, running shoes and bike shorts have become my new work uniform.

I’ve also developed an obsession with recipes for dry pasta as it is pandemic perfect and there are so many ways to prepare it. I started collecting the recipes I use and scouring cookbooks for all those I would like to try. To date, I’ve collected 99! As we’ve started to say around the house, I’ve got 99 recipes for dry pasta, and macaroni and cheese ain’t one.

Last night I dug into my new collection and made dry pasta with bell peppers for the first time. Getting the skins off the peppers was a bit tricky and I had to put them back in the oven to blister a bit more, but the dish was tasty. Next time I might also add some basil or chili peppers or garlic to give it a bit more punch.

Pasta with bell peppers

Serves 2

  • 2 large red or yellow bell peppers
  • 1 onion, chopped
  • 1 tablespoon of lemon juice
  • Salt and black pepper
  • Olive oil
  • Dry pasta
  1. Preheat oven to 400°F.
  2. Place whole peppers on a baking sheet and roast for about 20 to 30 minutes until the skins begin to blister.
  3. When cool enough to handle, remove the skins and seeds.
  4. Cook the onion in a couple of tablespoons of olive oil in a skillet over medium heat until soft and translucent.
  5. Purée the onion and pepper in a blender.
  6. Place the puréed onion and pepper in a serving bowl, stir in the lemon juice, and season with salt and black pepper.
  7. Meanwhile, cook the pasta.
  8. Add the pasta to the serving bowl and toss.
  9. Plate and serve.

Photo credit: Unsplash/Massimo Virgilio

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