Roasted Red Pepper Pantry Pasta
a simple pantry pasta full of roasted red peppers, capers, shallots, garlic, lemon, white wine, and butter
servings: 2-4
Ingredients
Scale
- ½ lb dry pasta
- 4 tbsp butter
- 1 large shallot, thinly sliced
- kosher salt
- 2 cloves garlic, thinly shaved*
- 1 lemon, zested and juiced
- 1 tbsp tomato paste
- ½ cup white wine
- 1 cup sliced roasted red peppers
- ½ cup capers
- freshly cracked black pepper
Instructions
- Bring a large pot of water to a boil. Add a heaping palmful of salt. Drop the pasta and cook for 1 minute less than the package’s instructions, stirring often. Right before draining, reserve 1 cup of pasta water.
- Meanwhile, heat a large skillet (or small, heavy-bottomed pot) over medium heat. Add 2 tablespoons of the butter. Add the sliced shallot and a pinch of salt. Saute for a few minutes until tender and caramelized, stirring often.
- Stir in the shaved garlic and lemon zest. Let cook for another minute. Add the tomato paste. Stir well to incorporate. Pour in the white wine. Bring to a simmer and cook for a minute or so before stirring in the roasted red peppers and capers.
- Add the reserved pasta water to the sauce. Allow to simmer for a couple minutes more. Stir in the drained pasta, the remaining 2 tablespoons of butter, and lemon juice. Mix well until the butter melts and the sauce thickens enough to coat the pasta.
- Taste and season with more salt if needed. Serve the pasta with freshly cracked black pepper over top.
Notes
You can use a mandolin to shave the garlic or a very sharp knife. You just don’t want the pieces thick. If it’s easier for you, you can just chop it finely or even pass it through a garlic press.