Ingredients
Scale
- 10 ounces spaghetti (or pasta of choice)
- 2 red bell peppers
- 1 yellow bell pepper
- 4 ripe tomatoes
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 cup vegetable broth
- 1 teaspoon balsamic vinegar
- Fresh basil and grated Parmesan cheese for garnish
Instructions
- Preheat the oven to 400°F (200°C). Place halved bell peppers cut side down on a baking sheet and roast for 20–25 minutes until blistered. Cool slightly, peel off skins, and cut into strips.
- Boil salted water in a large pot. Cook spaghetti according to package instructions until al dente, then drain and reserve a cup of pasta water.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add diced tomatoes, salt, black pepper, and red pepper flakes. Cook for 5–7 minutes until tomatoes break down.
- Add roasted pepper strips to the skillet along with vegetable broth and balsamic vinegar; simmer for another 3–4 minutes.
- Toss cooked spaghetti into the sauce mixture until well coated. Stir in fresh basil and adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg