Roasted Red Pepper and Sun-Dried Tomato Fusilli

• 8 oz fusilli pasta
• 1 cup roasted red peppers, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic vinegar
• 1 tsp smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup pine nuts, toasted (optional)

Steps

1. 1 Cook fusilli according to package instructions until al dente. Drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Stir in roasted red peppers and sun-dried tomatoes, cooking for another 2 minutes.
5. 5 Sprinkle in smoked paprika, and season with salt and pepper.
6. 6 Pour in balsamic vinegar and let it reduce slightly.
7. 7 Add the cooked fusilli to the skillet, tossing to coat in the sauce.
8. 8 Remove from heat and stir in fresh basil.
9. 9 Serve immediately, topped with Parmesan cheese and pine nuts if desired.

Equipment

• Large pot
• Large skillet
• Tongs
• Cutting board and knife

Variations

• Add grilled chicken or shrimp for a protein boost.
• Substitute fusilli with penne or farfalle for a different shape.

Substitutions

• If sun-dried tomatoes are not available, use oven-dried fresh tomatoes as a substitute.
• For a dairy-free option, omit the Parmesan cheese or use a vegan alternative.

Pairings

• Spinach and arugula salad with lemon vinaigrette
• Garlic bread or focaccia

Nutrition

Tips

• For a richer flavor, use oil-packed sun-dried tomatoes and reserve a bit of the oil to add to the sauce.
• Toasting the pine nuts adds a nice crunch and nutty flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to maintain moisture.

Freezing: This dish can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Serving Suggestions

• Pair with a simple green salad and crusty bread for a complete meal.
• A glass of crisp white wine complements the flavors beautifully.

FAQ