Roasted Red Pepper Pasta
Golden raisins add just the right amount of sweetness and depth to this speedy weeknight dinner that's made using ingredients you probably have in your pantry.
- 5 qts. (5 L) water
- 2 tbsp (30 mL) salt
- 1 tbsp (15 mL) olive oil
- ¼–½ tsp (1–2 mL) red pepper flakes
- 1 tbsp (15 mL) Italian Seasoning Mix
- 1 can (6 oz./170 g) tomato paste
- 1 lb. (450 g) rotini pasta
- 1 can (14 oz./411 g) fire-roasted tomatoes, undrained
- 1 jar (16 oz./454 g) roasted red peppers, undrained
- 1 tbsp (15 mL) balsamic vinegar
- ⅓ cup (75 mL) golden raisins
- Optional: grated Parmesan cheese,
Bring the water to a boil in the Multipot and add the salt.
Heat the oil in the 12" (30-cm) Nonstick Skillet over medium heat for 3–5 minutes. Add the red pepper flakes and seasoning. Toast for 1 minute, or until fragrant.
Add the tomato paste to the pan and stir. Cook for 3 minutes, stirring occasionally.
Carefully lower the Silicone Collapsible Steamer & Strainer (fully expanded) into the pot. Add the pasta and cook, uncovered, for 1 minute less than the instructions on the box, stirring occasionally.
Add the remaining ingredients to the tomato paste mixture and stir to combine. Bring to a simmer, then reduce the heat to medium-low and continue to simmer until the pasta is finished cooking, breaking the peppers with the Mix ‘N Chop.
Carefully lift the pasta out of the water and transfer it to the skillet. Use a ladle to add ½ cup (125 mL) of the pasta water to the skillet.
Continue to simmer the pasta for 1–2 minutes, or until the water has been absorbed and the sauce has coated the pasta.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 290, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 59 g, Fiber 6 g, Sugars 11 g, Protein 9 g
The golden raisins add a touch of sweetness that balances the bitterness of the roasted peppers and tomatoes.