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

Roasted Peppers (homemade) Pasta Recipe

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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: 4-6 servings 1x


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


  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!


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