The pasta we all need right now: roasted red pepper pantry pasta. A very simple, very tasty pasta recipe made with lots of pantry staples. It’s quick, flavorful, and simply so comforting.
Just like most food bloggers, I’m definitely feeling the need to focus on sharing simple, minimal-ingredient, comforting recipes right now using up different pantry staples (this cauliflower soup is a pantry favorite). With everything going on in the world and everyone’s lives being affected in some way, I’m hoping my blog can be a place you turn to for something to brighten your day (and inspire you to cook!).
There is so much joy in cooking, and I’m really wanting to share recipe inspiration with you now more than ever. Most of us are currently at home with a few extra ingredients in our pantries, and I’d say we’re majorly in need of a very comforting pasta.
This roasted red pepper pantry pasta is just that.
roasted red pepper pantry pasta – the details…
This pantry pasta is simple to make, yet lacks no flavor whatsoever. By the time the pasta boils, you’ll have whipped up the sauce and have dinner on the table in no time.
While most recipes I develop for the site are pre-planned and shopped for, this pasta came together truly with what I had on hand. I’m hoping you might even currently have most of the ingredients in your own kitchens. We’ve got the pasta (use whatever kind you’d like), a little butter, caramelized shallot, garlic, lemon zest + juice, tomato paste, white wine, jarred roasted red peppers, and capers. It all comes together beautifully in a zesty, tangy pasta that’s just a tad rich with the butter, wine, and pasta water creating a silky sauce.
The best part? It’s so versatile and you can use whatever you have on hand. You can swap the shallot for an onion, the white wine for red, the red peppers for sun dried tomatoes, the capers for olives, etc.
I hope this inspires you to create a pantry pasta of your own and stay extra comforted over these next few weeks!Print
Roasted Red Pepper Pantry Pasta
a simple pantry pasta full of roasted red peppers, capers, shallots, garlic, lemon, white wine, and butter
- ½ lb dry pasta
- 4 tbsp butter
- 1 large shallot, thinly sliced
- kosher salt
- 2 cloves garlic, thinly shaved*
- 1 lemon, zested and juiced
- 1 tbsp tomato paste
- ½ cup white wine
- 1 cup sliced roasted red peppers
- ½ cup capers
- freshly cracked black pepper
- Bring a large pot of water to a boil. Add a heaping palmful of salt. Drop the pasta and cook for 1 minute less than the package’s instructions, stirring often. Right before draining, reserve 1 cup of pasta water.
- Meanwhile, heat a large skillet (or small, heavy-bottomed pot) over medium heat. Add 2 tablespoons of the butter. Add the sliced shallot and a pinch of salt. Saute for a few minutes until tender and caramelized, stirring often.
- Stir in the shaved garlic and lemon zest. Let cook for another minute. Add the tomato paste. Stir well to incorporate. Pour in the white wine. Bring to a simmer and cook for a minute or so before stirring in the roasted red peppers and capers.
- Add the reserved pasta water to the sauce. Allow to simmer for a couple minutes more. Stir in the drained pasta, the remaining 2 tablespoons of butter, and lemon juice. Mix well until the butter melts and the sauce thickens enough to coat the pasta.
- Taste and season with more salt if needed. Serve the pasta with freshly cracked black pepper over top.
You can use a mandolin to shave the garlic or a very sharp knife. You just don’t want the pieces thick. If it’s easier for you, you can just chop it finely or even pass it through a garlic press.