Penne Alla Hummus - Joy Bauer

Great

% Daily Values based on a 2,000 calorie diet

Step 1

• The basil adds a nice brightness, but fresh parsley would work well, too.

Step 2

• Save some starchy pasta water in case you need to add some extra moisture to the sauce.

Step 3

• This will last in an air-tight container for 3-4 days in fridge.

Step 4

Prep time 5 minutes

Step 5

Preparation

Step 6

Heat oven to 375°.

Step 7

Drizzle the olive oil along the bottom of a 9×13 (3 quarts) oven-proof casserole pan. Add tomatoes, garlic, bell pepper, Italian seasoning and salt, and mix until everything is well combined. Make a small well in the center and add roasted red pepper hummus.

Step 8

Cook for 30 to 35 minutes or until tomatoes start to burst and peppers start to caramelize.

Step 9

Meanwhile, prepare pasta according to the package directions. Reserve 2/3 cup of starchy pasta water (this is in case you’d like to add some to your final sauce for a moister consistency). Drain pasta and set aside.

Step 10

Remove pan from oven when done cooking, and using the back of a wooden spoon, smash tomatoes, garlic, and peppers, incorporating them into the hummus to create a creamy sauce. Add the cooked pasta in small batches, and mix until well coated (you will not need the entire box of pasta; I typically use only ¾ of the box for a saucier finish) adding a splash of cooking liquid if needed for extra moisture. Garnish with fresh basil, crushed red pepper flakes for heat, and optional cheese, if desired. Serve immediately.

Step 11

Nutrition provided per 2 cups pasta.