August 30, 2021

Tomato and Garlic Pasta Recipe

INTRO

This tomato and garlic pasta uses roasted red bell pepper blended with sauteed tomato and garlic to make a thick, naturally sweet sauce. There is no cream, no heavy cheese sauce. Just a clean, flavour-forward base that you would want to eat on repeat.

The penne pasta format works well here because the tube shape holds the blended sauce inside each piece. WickedGud multigrain penne gives it some extra nutrition without changing the taste or texture.

AT A GLANCE

Detail

Info

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

~30 minutes

Serves

1 to 2

Pasta Used

WickedGud Multigrain Penne

Diet

Vegetarian

 

INGREDIENTS

Ingredient

Quantity

WickedGud Multigrain Penne

1/2 cup

Tomato, roughly chopped

1

Garlic cloves, halved

3 pods

Red bell pepper

1/2

Chilli flakes

1 tsp

Italian seasoning or black pepper

A pinch

Olive oil

2 tsp

Mozzarella, grated

For garnish

Salt

To taste

 

HOW TO MAKE GARLIC TOMATO PASTA

  1. Bring salted water to a boil and add the penne pasta with a teaspoon of oil. Cook for up to 7 minutes. Save a cup of pasta water, drain the rest, and keep the pasta aside.
  2. Heat oil in a pan. Add the chopped tomato and halved garlic pods. Saute until soft and mushy. Remove from heat and let cool slightly.
  3. Roast the red bell pepper directly over an open flame, turning until black spots appear on all sides. Peel off the charred skin.
  4. Blend the roasted bell pepper together with the sauteed tomato and garlic into a smooth paste.
  5. Pour the paste into a pan and add 1/4 cup of pasta water. Bring to a boil and cook for 3 to 5 minutes.
  6. Add chilli flakes, salt, and Italian seasoning. Stir and cook until the paste reaches a sauce consistency.
  7. Add the cooked penne to the sauce and stir gently without breaking the pasta.
  8. Serve hot, topped with freshly grated mozzarella.

TIPS FOR THIS RECIPE

  • Roasting the bell pepper directly on a flame is important. It adds a smoky depth that you cannot get from oven-roasting in the same time.
  • If you do not have a gas stove, roast the bell pepper under the oven grill at the highest setting for about 15 minutes, turning halfway.
  • Blending the sauce smooth rather than leaving it chunky is what makes this different from a standard red sauce pasta.
  • A little pasta water in the blended sauce helps it stick to the pasta better.

GARLIC TOMATO PASTA VS RED SAUCE MACARONI

Both are tomato-based, but they are not the same dish.

Feature

Garlic Tomato Pasta

Macaroni in Red Sauce

Sauce base

Roasted bell pepper + blended tomato

Simmered fresh tomato

Texture

Smooth, paste-like

Chunky, light

Smokiness

Yes, from roasted pepper

No

Pasta shape

Penne

Macaroni

Cheese

Mozzarella garnish

Optional

 

FREQUENTLY ASKED QUESTIONS

Can I make this tomato and garlic pasta without bell pepper?

Yes. The sauce will be less thick and lose the smoky note, but a blended tomato-garlic sauce on its own still works well. Increase garlic to 4 to 5 pods for more depth.

What is the best way to peel roasted bell pepper?

 After roasting, place the pepper in a bowl and cover it with a plate for 5 minutes. The steam loosens the skin and it peels off easily with your fingers.

Can I use this sauce for other pasta shapes?

Yes. The blended sauce works well with spaghetti, penne, and fusilli. Avoid small shapes like macaroni as the thick paste does not coat them as well.

Is this tomato garlic pasta recipe healthy?

The base is olive oil, vegetables, and pasta. With WickedGud multigrain penne, you also get added fibre and protein. There is no cream or heavy cheese sauce in the base.