I am a big fan of making a meal out of the ingredients in my pantry and refrigerator. That is the origin of this recipe. A recipe should be used simply as a guide. Unless you are baking where it is imperative to follow every detail, feel free to change an ingredient if you do not have it. You might be surprised by the results! Your “new” recipe may become a family favorite.

I know you may roll your eyes when you read how long it takes to roast these peppers. They do take a while, but if you happen to have a jar of roasted red peppers on hand, use it! I had the red peppers in my refrigerator and needed to use them before they became inedible. Roasting red peppers is not on my list of favorite things to do. But, the result was worth the effort.

This recipe is delicious and, once the roasted peppers were cooked, came together easily. You can always add some Parmesan-Reggiano cheese to top it off. That would make the dish even more delicious!

This recipe will serve 4-6 people who will be ecstatic that you had these ingredients in your pantry!

Ingredients for Fusilli with Roasted Pepper, Garlic and Lemon

3 tbsp. extra-virgin olive oil
3 red bell peppers, roasted and cut into slices
4 cloves garlic, minced
1 package fusilli pasta
1 tbsp. butter
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup breadcrumbs
1 tsp. red pepper flakes
1 tsp. kosher salt, plus 2 tbsp. more for pasta water
1/2 tsp. freshly ground black pepper

Preheat oven to 450.

Cut the red peppers in half and discard the seeds. Place them cut-side down on a baking sheet that has been lined with parchment paper. 

Roast peppers for about 20-25 minutes, or until the skins are charred and wrinkled. 

Let cool. Cut them into 1/2-inch slices.

Meanwhile bring  a pot filled with water and 2 tablespoons of kosher salt to a boil. 

Add the pasta and cook 2 minutes less than the directions on the package.

RESERVE 2 CUPS OF PASTA WATER! Drain the rest. Set aside.

In a large skillet, heat 3 tablespoons of the extra-virgin olive oil. 

Add the breadcrumbs and cook until lightly browned.

Stir in the garlic. Cook for one more minute.

Toss in the lemon juice and zest, salt, pepper and red pepper flakes. 

Add the roasted red peppers, stir to combine.

Pour in the pasta and 1/2 cup of reserved pasta water. 

Keep adding small amounts of pasta water and stirring until you reach the thickness of the sauce you desire.

Serve warm or room temperature.

It’s that simple!