Spiral Pasta with Roasted Red Peppers


  • 200 g of spiral pasta from La Moderna®
  • 2 large red peppers
  • 3 tbsp of virgin olive oil
  • 3 tbsp of finely chopped fresh basil or 1/4 cup of fresh parsley
  • 2 cloves of crushed garlic
  • Salt and freshly ground black pepper


  1. Roast the peppers until the skin is charred and blistered. Turn them over to ensure that the entire surface is blackened. While still hot, put them in a large plastic bag. Seal it well and let them sweat for 20 minutes to easily remove the toasted skin. Remove the seeds and slice them into thin strips of 5 cm. Drizzle a little of the virgin olive oil on them and set them aside.
  2. Cook the spiral pasta from La Moderna® according to the instructions on the package and drain.
  3. Heat the olive oil in a pan and sauté the basil and garlic for a minute over low heat. Add the peppers and season with salt and pepper. Drizzle additional olive oil and season over low heat to develop the flavor.
  4. Mix the pasta well with the seasoning and add one or two chopped basil or parsley leaves.

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