Hi, pasta lovers!
Today I want to present to you my new discovery! If your mouth is watering when you hear about roasted red peppers and you loooove sun dried tomatoes because they remind you of Italy, then read on!
I found this recipe shared on Instagram by a Romanian influencer who made it at home. She also took it from servingdumplings.com, a blog I've never heard about before. BIG mistake! If you take a glance around you'll instantly feel hungry and you'll become a follower! Yep, that's what happened to me too!
Now, you know that I usually love to improvise and tweak recipes to make them my own and I did that with this recipe as well. I decided not to blitz the roasted peppers and sun dried tomatoes into a sauce because I wanted to feel their texture and I skipped the tomato sauce and the lemon because I added Pesto Rosso from Lidl. Other than that, I decided to made my own pasta from scratch. Why not? Fresh pasta is always better, right?
So here's how I did it:
Ingredients for 2 people:
250g pasta (or make your own from here)
3 red bell peppers
100 g sun dried tomatoes, oil drained but reserved
50 g grated parmesan
200 ml milk
1 shallot or small onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp olive oil
1 jar Pesto Rosso from Lidl
salt + black pepper
1/2 tsp crushed dried chili
+basil and grated parmesan, for sprinkling
Steps:
1a. OPTIONAL: Make the pasta yourself.
1b. Place the bell peppers on a baking tray lined with parchment paper. Turn on your broiler to 250°C and if you can, place the peppers on the highest rack, close to the heating element (in my case it was the second highest because the tray wouldn't fit on the first one). Roast for about 5 minutes or until black spots appear, flip the peppers and continue to roast until all sides have been charred.
2. Place bell peppers in a plastic bag. Seal and let steam for about 5 minutes. Pull off the skins and remove the seeds, then dice them. Dice the sun dried tomatoes as well.
3. Bring a large pot of salted water to a boil. Boil the pasta until al dente and then drain.
4. In a medium pot, heat the oil and add garlic and shallot. Cook over low heat until soft, for about 5 minutes. Stir in the roasted bell peppers, sun dried tomatoes, pesto rosso and Parmesan. Pour milk, 50 ml oil from the sun dried tomatoes and season with salt and pepper. Bring to a boil.
5. Toss with pasta. Adjust chili, salt and black pepper to your taste and serve immediately with Parmesan and fresh basil.
Bon appetit! :)
Ingredients for 2 people:
250g pasta (or make your own from here)
3 red bell peppers
100 g sun dried tomatoes, oil drained but reserved
50 g grated parmesan
200 ml milk
1 shallot or small onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp olive oil
1 jar Pesto Rosso from Lidl
salt + black pepper
1/2 tsp crushed dried chili
+basil and grated parmesan, for sprinkling
Steps:
1a. OPTIONAL: Make the pasta yourself.
1b. Place the bell peppers on a baking tray lined with parchment paper. Turn on your broiler to 250°C and if you can, place the peppers on the highest rack, close to the heating element (in my case it was the second highest because the tray wouldn't fit on the first one). Roast for about 5 minutes or until black spots appear, flip the peppers and continue to roast until all sides have been charred.
2. Place bell peppers in a plastic bag. Seal and let steam for about 5 minutes. Pull off the skins and remove the seeds, then dice them. Dice the sun dried tomatoes as well.
3. Bring a large pot of salted water to a boil. Boil the pasta until al dente and then drain.
4. In a medium pot, heat the oil and add garlic and shallot. Cook over low heat until soft, for about 5 minutes. Stir in the roasted bell peppers, sun dried tomatoes, pesto rosso and Parmesan. Pour milk, 50 ml oil from the sun dried tomatoes and season with salt and pepper. Bring to a boil.
5. Toss with pasta. Adjust chili, salt and black pepper to your taste and serve immediately with Parmesan and fresh basil.
Bon appetit! :)
