Roasted red pepper and tomato pasta
A silky, sweet and smoky sauce blended from roasted peppers and tomatoes, tossed through gluten free penne.
- Time35 min
- LevelEasy
- Costabout £1.19 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a pan over a medium heat. Cook the onion for 8 minutes until soft, then add the garlic and paprika for 1 minute.
8 min - 2
Add the peppers, tomatoes and oregano and simmer for 12 minutes.
12 min - 3
Blend the sauce with a stick blender until smooth and glossy. Add the vinegar and season with salt and black pepper.
- 4
Boil the gluten free penne in plenty of salted water following the packet instructions, stirring early on so it does not stick. Save a mugful of the water, then drain.
10 min - 5
Toss the pasta through the sauce with a splash of pasta water over a low heat for 1 minute.
- 6
Serve topped with torn basil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.