Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Roasted Red Pepper Hummus Pasta
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 617
- Total Fat
- 28 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 657 milligrams
- Carbohydrates
- 79 grams
- Dietary Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 13 grams
This Roasted Red Pepper Hummus Pasta is a weeknight dinner hero—creamy, bold, and ready in under 30 minutes. Prepared hummus is the secret shortcut to a velvety, flavor-packed sauce that clings to every noodle. Crispy capers, fresh oregano, lemon, and crushed red pepper flakes add bright and savory notes. It’s a pantry-friendly dish that feels anything but basic.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 617
- Total Fat
- 28 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 657 milligrams
- Carbohydrates
- 79 grams
- Dietary Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 13 grams
Ingredients
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Directions
- Bring a large pot of generously salted water to a boil over medium-high heat. Add the bucatini and cook until al dente, 9 to 10 minutes. Reserve 1 1/4 cups of the pasta water, then drain the pasta well; set aside.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Once shimmering, add the capers and cook, shaking the skillet frequently, until the capers begin to blister and crisp, 2 to 3 minutes. Remove from the heat, then use a slotted spoon to transfer the capers to a paper towel-lined plate to drain.
- Place the skillet with the oil over medium heat. Add the red pepper flakes, garlic, shallot and 1/4 teaspoon salt. Cook, stirring frequently, until the shallot and garlic are tender, 1 to 2 minutes. Add the hummus, oregano and 1 cup of the pasta water. Cook, stirring well, until the sauce is homogenous, combined and just beginning to simmer, about 2 minutes.
- Reduce the heat to low, then stir in the butter cubes and lemon juice until creamy and glossy. Toss in the pasta until evenly coated in the sauce. Taste and adjust the seasoning with more salt if needed. Add another splash of pasta water, 1 to 2 tablespoons at a time, if the sauce becomes too thick. The sauce will thicken significantly as it cools and sits.
- Divide the pasta among 4 shallow dinner bowls, then top evenly with the fried capers and more oregano leaves.
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