Red Pepper Pasta Sauce (oven-based)

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Step 1

Cut the top off of the garlic head. Placed sliced red peppers, whole shallots, whole cherry tomatoes, garlic, and seasonings in a large baking tray. Toss with olive oil to coat all the veggies.

Step 2

Bake uncovered at 450 for 30-35 minutes until the vegetables are charred.

Step 3

Cook your pasta according to package instructions. Make sure to reserve pasta water.

Step 4

Add pasta water, roasted vegetables, and leftover juices from the baking tray into a high-speed blender. Blend until smooth and pour sauce into a pan. Mix in tomato paste. Summer on low heat for a few minutes and add pasta.