Pasta doesn’t necessarily need tomato sauce to be delicious. The base of this sauce is roasted peppers, and they are blended with fresh basil and a couple sun dried tomatoes to create a rich and creamy sauce. I was inspired to create this recipe due to the growth in popularity of low-acid and “Nomato” sauces. I hope you enjoy it!
Free from: peanuts, nuts, dairy, egg, soy, fish, shellfish
Alternatives: Use gluten-free spaghetti
2 bell peppers
1 tbsp. olive oil
2 sun dried tomatoes
2 tbsp. olive oil
1 cup loose fresh basil leaves
salt to taste
2 servings cooked spaghetti
(Optional) 1 tbsp. capers
Prep the roasted vegetables first. Line a pan with parchment paper and spread the veggies out evenly as shown above. Toss lightly with olive oil. You may not need the full tbsp. Sprinkle with salt. Roast at 375F for 35 minutes.
Next, begin prepping the sauce. Add the rest of the olive oil, basil, and sun dried tomatoes to the food processor. Blend until nearly smooth. When the vegetables are roasted, add the peppers only to the food processor and pulse until smooth with flecks. Season with salt to taste. The amount of salt will differ depending on how salty the sun dried tomatoes are.
In the meantime, cook the pasta. Reserve about 1/4 cup of pasta water.
Toss the sauce, roasted zucchini, cooked spaghetti, and reserved pasta water, until well coated. Serve hot and garnish with torn basil leaves and hot peppers.