Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Bowtie Pasta with Tomato and Roasted Red Pepper Sauce
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- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 381 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 11 grams
- Protein
- 17 grams
- Level: Easy
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 381 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 11 grams
- Protein
- 17 grams
Ingredients
Directions
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
- Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.
- Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
- Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.
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