Easy Roasted Peppers and Garlic Pasta Recipe

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Roasted Peppers in oil with Garlic with Pasta. These perfectly roasted peppers and garlic marinated in olive oil make the tastiest pasta sauce. With only three simple ingredients it doesn’t get much easier.

The longer the peppers sit in the oil the more fragrant and flavorful the sauce becomes. I love to serve these peppers with bucatini pasta. Watch the sauce absorb and drown the bucatini to FLAVOR TOWN BLISS!

If you like peppers try these recipes: Orecchiette with Sausage Peppers and Arugula (video), Easy Italian Sausage and Peppers Recipe (Skillet), and Best Italian Style Stuffed Peppers. If you are looking for a quick way to marinate peppers see: Roasted Peppers in oil with Garlic with Pasta!

small ceramic bowl of roasted bell peppers
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Ingredients

Let me start by saying, if you haven’t tried it, try them my way- in the OVEN! You only need a few ingredients:

  • Bell peppers (I like to mix colors with the sweetest varieties yellow, orange, and red)
  • Good olive oil
  • Garlic
  • Sea salt

How to roast in the oven

No open flame required for this easy sheet pan roast. Unlike other recipes that roast over an open flame you don’t have to worry about taking off all the burned skin.

You can leave the skin on and still achieve the same delicious “char” flavor.

Bucatini Pasta

Bucatini are a round shaped long pasta with a “bucco” or hole in them. The pepper oil slides in the long tubes and gives them flavor from the inside out!

Since the pasta is long this also goes well with the long shapes of the peppers.

I can twirl them altogether with my fork and get the perfect Italian bite. Yumm! The flavor and texture is simply mouthwatering.

If you are curious about what sauces go best with which pasta shapes and why you should spend an extra dollar on your boxed pasta read this post Pasta Quality Matters: Cheap vs. Expensive Pasta

bucatini pasta with roasted peppers in olive oil on a round plate

Recipe Inspiration

I can’t make roasted red peppers without thinking of my aunt, Zia Rossella. She makes a version of these every summer at our beach house in Sardegna.

She makes a large batch and we keep them in the fridge until they are gone- usually not very long! Roasted peppers prepared in this way are a true Italian classic!

There are a couple of difference in my recipe. One, I roast them pre cut and in olive oil instead of the full pepper on an open flame with the addition of the oil after the skin is removed. Two, I keep the skin on (I love the texture!).

Try a creamy roasted pepper pasta sauce that takes only 5 minutes!

Storage

Follow these easy storing steps:

Store the peppers in oil in a sealed container in the refrigerator for a 1-2 weeks. The key is to make sure that the olive oil is covering the top layer of the peppers. Olive oil preserves anything underneath the it.

If you take some peppers out and notice the peppers are exposed simply add more olive oil to the top.

PRO TIP: Olive oil will solidify when cold. When ready to eat or serve, remove the desired amount from the jar and heat in microwave for 15-20 seconds or leave peppers out at room temperature for 1 hour.

For longer storage the peppers can be frozen. Remove the garlic and add the peppers and oil into a freezer safe container. Freeze for 3-6 months. NOTE: the peppers will be softer after freezing.

final dish on a white plate and brown edge with a cloth napkin and wooden spoon for display

Serving Suggestions

Once you start making peppers in this way you will become addicted and start putting them on everything in sight! Here are some ideas: Serve with Softest No Knead Bread. Serve on top of your favorite salad, or Baked Salmon with Potatoes and Herb Oil Dressing. Make your own peppers for this recipe Orecchiette with Sausage, Peppers, and Arugula (video)

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bucatini pasta with roasted peppers in olive oil on a round plate

Roasted Peppers (homemade) Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These perfectly roasted peppers and garlic marinated in olive oil make the tastiest pasta sauce. The longer the peppers sit in the oil the more fragrant and flavorful the sauce becomes. I love to serve these peppers with bucatini pasta. Watch the sauce absorb and drown the bucatini to FLAVOR TOWN BLISS! 

  • Total Time: 40 minutes
  • Yield: 46 servings 1x

Ingredients

Units Scale
  • 4 red/yellow/orange bell peppers (mix and match)
  • 2 Tablespoons olive oil (more for storing peppers)
  • 4 cloves garlic, peeled and cut into large chunks
  • Sea salt to taste
  • 1 lb (454 grams) bucatini pasta

Instructions

  1.  Preheat oven to 400 degrees F. Line a large baking sheet with tin foil and set aside.
  2.  Slice bell peppers into fairly thin slices, lengthwise. Place on baking sheet. Add garlic. Pour oil and massage the peppers with hands to coat evenly.
  3. Roast peppers and garlic for about 30 minutes in the oven, until the peppers are well roasted. Open the oven and carefully toss the peppers about 3-4 times during bake time making sure all sides are evenly roasted.
  4. Remove from oven. Sprinkle with sea salt. If serving with pasta proceed to step 5. If storing see notes.
  5.  Place peppers in a large serving bowl and add 1 more Tablespoon of olive oil.
  6. Bring 6 quarts of water to boil in a large pot. Add enough salt to taste like sea water (about 3 Tbs). Cook pasta according to al dente directions. Drain pasta. Add pasta to large bowl of prepared peppers and olive oil. Toss WELL to combine. SERVE HOT!

Notes

For storing- let peppers cool. Place in a glass jar with lid and cover with olive oil so the top of the peppers has oil covering it.

Store the peppers in oil in a sealed container in the refrigerator for a 1-2 weeks. The key is to make sure that the olive oil is covering the top layer of the peppers. Olive oil preserves anything underneath the it. If you take some peppers out and notice the peppers are exposed simply add more olive oil to the top. PRO TIP: Olive oil will solidify when cold. When ready to eat or serve, remove the desired amount from the jar and heat in microwave for 15-20 seconds or leave peppers out at room temperature for 1 hour. For longer storage the peppers can be frozen. Remove the garlic and add the peppers and oil into a freezer safe container. Freeze for 3-6 months. NOTE: the peppers will be softer after freezing.

  • Author: Elena Davis
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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2 Comments

  1. Ciao, Elena! This recipe is a 10-star genius!!! I cannot believe I never thought of slicing the peppers before roasting. All the time I spent with gooey fingers peeling off skin is thankfully a thing of the past. I LOVE roasted peppers and these are every bit as delicious as those roasted whole. I actually like them even better with the skin. I am always stocked with DeCecco bucatini, so I have made these a lot since finding your recipe. I am making them tonight to add to some yummy white beans I just cooked from scratch. Grate a little parm, warm some crusty bread, heaven! Thank you so much for sharing your idea. My Italian half just loves the elegant simplicity!






    1. So happy you loved it! I love how simple it is to make and still delivers tons of delicious roasted red pepper flavor. Enjoy!