Roasted Red Pepper Pantry Pasta

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a simple pantry pasta full of roasted red peppers, capers, shallots, garlic, lemon, white wine, and butter

servings: 2-4

  • Author: Kayla Howey


  • 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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.