Penne Pasta with Roasted Red Peppers

in Dinner, Pasta


This is the first dish I could cook without looking at a recipe. Not that it’s much of a challenge, I mean, we’re talking about 5 ingredients tossed together in a skillet; it isn’t exactly brain surgery. However, for a college student cooking in the kitchen of her first apartment, it made me seem like quite the fancy cook to be able to whip together a dinner that didn’t come from a box with flavor packets.

Now, there are a few eating habits that I have grown out of since college. Easy Mac is one of them (although I try to turn a blind eye when Chase continues to make it in the microwave). This recipe, however, is a keeper. It’s easy, filling, and a crowd-pleaser. You can eat it hot off the stove with melted cheese dripping off each little piece of pasta, or you can serve it cold as a pasta salad.


Another reason that I love this dish is because in some ways it marks my entrance into the cooking world. When I was in high school and working at Saluda Grade Café, the chef, Kaye Strang (now Vasquez since she recently got married) agreed to teach me how to cook. I came to work every day with a notebook and in my downtimes I would work back in the kitchen and write down recipes. This is the recipe on page 1 of that notebook. So, from Kaye’s kitchen to mine, and from my kitchen to yours I hope you enjoy this tasty pasta!

Garlic Basil

Penne Pasta with Roasted Red Peppers

Print this recipe!

Adapted from Kaye Vasquez

Want to make this dish uber healthy? Just use whole-wheat pasta and this is a guilt-free meal. I normally use penne with this recipe, but any short pasta will work.

1lb penne pasta
2 tablespoons olive oil
5 oz roasted red peppers (about 2 full peppers), sliced or julienned
2-3 garlic cloves, minced
1/4 cup fresh basil leaves, chopped or chiffonade
1 cup grated parmesan cheese

Cook the pasta in boiling water, drain and set aside.

Heat the olive oil in a large skillet Add the red peppers and garlic and saute over medium heat for 3-5 minutes. Add in the pasta and basil and toss in the red-pepper infused oil. Sprinkle with salt and pepper to taste. Serve topped with parmesan cheese.


{ 5 comments… read them below or add one }

kaye October 9, 2009 at 6:42 am

I love you!


Caroline October 9, 2009 at 2:36 pm

I thought you might like this post :)


Fair October 11, 2009 at 4:18 pm

I cooked this for dinner the other night, and it was awesome! I would suggest that homemade roasted red peppers are the best way to go with this dish, although the ones in a jar are a good substitute.


Robbie October 18, 2009 at 12:15 pm

I’m going to have John try the recipe this week for dinner. Now that he’s retired, he’s the chef (he’s really very good at it too)! Keep the creative culinary juices flowing!


Marie November 11, 2009 at 6:13 pm

I have had this dish many a times. it’s a great quick and easy meal that seems like it was more complicated then it is. Great meal to make for company when you just have the time to go crazy


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