Roasted Tomato & Bell Pepper Pasta

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Roasted Tomato & Bell Pepper Pasta


  • 5 roma tomatoes
  • 2 red or orange bell peppers
  • 3 large garlic cloves
  • 1/2 cup fresh basil
  • 1/2 tsp dried oregano
  • 1 tbsp avocado oil
  • 1/2 tsp dried rosemary
  • 1 tsp salt
  • 1.5 cups cooked rigatoni

Cut tomatoes in half. Remove stem and seeds from bell peppers. On a nonstick or foil-covered baking sheet, place the tomatoes, bell peppers and garlic. Cover with avocado oil, salt and crushed rosemary.
Roast for 20 minutes at 400F. Remove from oven and let cool for 5 minutes or until not hot to touch. Remove skins, then blend in a blender with oregano and fresh basil.
If sauce is too thin, cook in a sauce pan over medium heat for 5 minutes, stirring occasionally – this will allow some of the liquid to evaporate and thicken the sauce 🍝 Serve with your favorite al dente pasta!

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