Balsamic Pepper Pasta Recipe Delivers Big, Bold Flavor Fast
Fresh noodles cook right in the sauce for a speedy and delicious dinner
Pasta is one of my weeknight go-to’s. It’s so yummy and satisfying. It’s also the ultimate comfort food after a long, busy day. Normally, though, pasta involves a lot of time-consuming steps — waiting for the water to boil, cooking the noodles in water, and then finally combining the noodles with the sauce. We knew there had to be a better way and we found it! Meet this easy, speedy balsamic pepper pasta recipe. What makes it so genius is that the noodles cook in the sauce. Not only do they cook up quick, they also absorb the flavors of the sauce, making them extra delicious. For this dish we use passata, a tomato puree with a fresh, bright flavor that can find in your local supermarket. (It also makes a great pizza sauce.)
Along with the passata, this recipe is flavored with garlic, chile pepper, roasted peppers and then drizzled with balsamic vinegar to balance it all out. Add Parmesan cheese as a finishing touch, and dinner is done! Watch our video to see how easy this mouthwatering dish is to make.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 4 1/2 oz. fresh lasagna sheets
- 1 sprig fresh basil
- 2 large roasted red peppers from a jar, drained
- Olive oil
- 1 clove garlic, thinly sliced
- 1/2 of fresh red chili pepper, thinly sliced
- 3/4 cup passata (strained tomatoes)
- Boiling water
- 2 Tbs. Parmesan cheese, finely grated
- Thick balsamic vinegar
- Salt and pepper
Instructions
PrintCut lasagna sheets lengthwise into 1/2”-wide strips. Remove basil leaves from stalk; reserve. Thinly slice basil stalk. Slice red peppers into 1/2”-wide strips.
Heat large skillet over high heat; add drizzle of olive oil, garlic, chili pepper and basil stalk. Cook, stirring, until garlic is lightly golden. Add red peppers; cook, stirring, 1 min. Stir in passata.
Add pasta; pour in enough boiling water to just cover pasta (about 1 1/4 cups). Cook, stirring often, about 4 min., or until pasta has absorbed most of water and sauce has thickened, adding more boiling water as needed if sauce is too thick. Turn off heat.
Tear reserved basil leaves; stir into pasta. Stir in Parmesan, then drizzle generously with balsamic vinegar. Season to taste with salt and pepper. If desired, drizzle with more olive oil.
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