Red Pepper-Sun-Dried Tomato Pasta
A vibrant, flavorful pasta sauce combining roasted red peppers, sun-dried tomatoes, olives, and capers, perfect for a quick, Mediterranean-inspired meal for two.
Ingredients
- 7 oz. jar roasted red peppers, rinsed, well drained and chopped ⓘ
- 1/4 cup flat parsley, chopped ⓘ
- 1/2 cup olive oil ⓘ
- 1 tablespoon red wine vinegar ⓘ
- 1/8 teaspoon ground black pepper ⓘ
- 1 tablespoon capers
- 1 tablespoon chopped olives ⓘ
- 7 oz. jar Contadina basil pesto ⓘ
- 2 tablespoons minced sun-dried tomatoes ⓘ
- 1 clove garlic, crushed ⓘ
- 1 clove garlic, crushed ⓘ
Instructions
- Combine all ingredients in a bowl and mix well.
- Toss hot pasta with the sauce and serve.
Tips & Substitutions
For a creamier sauce, consider adding a splash of heavy cream or a dollop of ricotta cheese. If you prefer a lighter option, substitute half of the olive oil with vegetable broth. Fresh basil can replace the parsley for a more aromatic flavor. For a spicy kick, add red pepper flakes. This recipe is versatile, making it suitable for Mediterranean recipes lovers.
Serving Suggestions
Serve this pasta dish with a sprinkle of grated Parmesan cheese for added richness. It pairs wonderfully with a side of Green Beans And Onions to balance the flavors. A crisp green salad or garlic bread would complement the meal perfectly. For a complete dinner, consider serving it alongside Baked Catfish With Peppers And Tomatoes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving, as it may dry out the pasta. Enjoy it cold as a pasta salad for a refreshing twist!
Nutrition & Diet Analysis (per serving)
Each serving of Red Pepper-Sun-Dried Tomato Pasta contains roughly 324 calories, with 12g protein, 72g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (95% of the Daily Value), iron (60% of the Daily Value), and calcium (36% of the Daily Value). Note that it is relatively high in sodium, at 787mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pasta dish in advance?
Yes, you can prepare the sauce a day ahead and store it in the refrigerator. When ready to serve, simply cook the pasta, toss it with the sauce, and enjoy. This allows the flavors to meld beautifully. Just remember to adjust the seasoning before serving.
What type of pasta works best for this recipe?
While any pasta can work, short shapes like penne or fusilli hold the sauce well. If you want a unique twist, try Orzo Salad, as its rice-shaped form complements the sauce beautifully. Whole wheat or gluten-free pasta is also a great option for dietary preferences.
Can I make this recipe vegan?
Absolutely! To make it vegan, simply omit the cheese and ensure the pesto is dairy-free. You can enhance the flavor with nutritional yeast for a cheesy taste without the dairy. This makes it a fantastic option for those looking for vegan recipes that are both satisfying and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).