Smoked Capsicum and Tomato Fusilli Pasta
40 minutes
675 reads
About Smoked Capsicum and Tomato Fusilli Pasta
This Smoked Capsicum and Tomato Fusilli Pasta recipe is a vibrant and flavorful twist on a classic Italian dish. The distinctive corkscrew shape of the fusilli pasta perfectly captures the delicious smoky sauce made with sweet red peppers, juicy tomatoes, and aromatic herbs. It's a quick and easy weeknight meal that's both satisfying and surprisingly sophisticated.The recipe uses readily available ingredients and simple techniques to create a dish that's bursting with taste. The combination of smoky capsicum and tomato, complemented by garlic, chili, and herbs, delivers a rich and complex flavor profile. Whether you're a seasoned cook or a beginner, this recipe is sure to become a family favorite.Serve this pasta dish as a light lunch, a satisfying dinner, or even a unique brunch option. The versatility of this recipe allows for creative customization – feel free to adjust spice levels and add your favorite vegetables or cheeses.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Pasta and Sauce
- 8 oz Fusilli Pasta
- 1 medium Bell Peppers capsicum, chopped, red, smoked
- 1 medium Tomato chopped; or 1/2 cup tomato paste, smoked
- 2 clove Garlic minced
- 1 tbsp Herbs italian blend recommended, dried, mixed
- 1/2 tsp Chili Flakes or to taste, red
- 1 tbsp Fruit Vinegar balsamic or red wine vinegar
Other Ingredients
- 2 tbsp Béchamel Sauce homemade or store-bought, white sauce
- 1 tbsp Olive Oil
- 1.5 tsp Salt or to taste
- 1/4 tsp Pepper black, freshly ground, or to taste
Instructions
Prepare the Pasta
- Boil the fusilli pasta according to package directions until al dente. Drain, reserving about 1/4 cup of pasta water. Toss with 1/2 tbsp olive oil to prevent sticking.
Sauté the Vegetables
- Heat the remaining 1/2 tbsp olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped smoked capsicum and tomato, and cook for 5-7 minutes, stirring occasionally, until slightly softened.
Combine and Finish
- Add the cooked fusilli pasta to the pan with the vegetables. Stir in the dried mixed herbs, red chili flakes, and fruit vinegar. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
Serve
- Serve the pasta immediately, topped with 2 tbsp of béchamel (white) sauce.
Recipe Notes
Expert Tips
- For an extra smoky flavor, roast the capsicum and tomato in the oven before chopping.
- Add a handful of cherry tomatoes or sun-dried tomatoes for extra sweetness and texture.
- Garnish with fresh basil or parsley before serving for a pop of color and freshness.
- To make it a complete meal, add some grilled chicken or shrimp.
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Recipe Nutrition
Calories: 153kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 1710mgFiber: 2gSugar: 2g
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4 Comments
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Such a tempting dish! Thank you.
I’m thrilled to try this recipe!
Such a perfect dish! Thank you.
This is delightful! Thanks for the recipe.