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Roasted Red Pepper & Tomato Penne


Serves 4
2 Tbsp Pastene Extra Virgin Olive Oil
4 tsp Pastene Minced Garlic
1 28 oz can Pastene San Marzano DOP Tomatoes
1 12 oz jar Pastene Roasted Red Peppers, drained
2 cups fresh basil
1 tsp kosher salt, plus more for the pasta water
1 tsp red pepper flakes
16 oz Pastene Italian Penne Rigate
Pastene Grated Parmesan Cheese


Prep time: 5-10 minutes | Cook time: 15-18 minutes

  • Add the olive oil to a large skillet over medium heat. Stir in the garlic. Cook the garlic for about 30 seconds, until fragrant. 
  • Reduce the heat to low, add in the tomatoes, and break up with the back of a wooden spoon. Stir the garlic into the tomatoes, until evenly distributed. 
  • Taste and season with kosher salt and red pepper flakes. 
  • Continue to cook for a minute or two, until the tomatoes begin to bubble and heat through, about 5 minutes..
  • Carefully transfer the tomato mixture to a blender. Add in the drained red peppers and fresh basil. 
  • Blend the mixture until pureed. 
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and plate pasta. Top with sauce and parmesan cheese.

Product Used

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