Food and the City: Red Pepper Pasta

February 20, 2013

Red Pepper Pasta


Oh my GOD

I am so sorry for throwing you another food processor friendly recipe two days in a row like this. Seriously, I am, but I just.can't.stop.

In the past four days I have pureed just about anything you could puree and yes that includes every single vegetable I had in the house and I might have attempted a few other things that shall remain nameless. So I am so sorry that I'm doing this to you, especially if you do not own a food processor because I was you a week ago. And that life sucks. So please go get one.


Oh and if you're a tomato hater (our friendship is over), this dish is perfect for you. Sauce with no tomatoes. Its like.... a revolution. Except I love tomatoes and complained the entire time I made this but I planted the idea in Mr. D's head and then for the wholeeeee weekend all I heard was "When are you going to make that red pepper stuff?" So thats that.

And honestly, it was amazing.


Red Pepper Pasta

1/2 lb Pasta
1 Red Bell Pepper, diced
1/2 cup Olive Oil
2 Garlic Cloves
1/4 Black Pepper
1/4 Salt
1/4 Dried Basil
1/4 Dried Oregano 
Juice from 1/2 a lime

Bring a pot of water to a boil to cook your pasta. Cook until al dente, drain and set aside.

In your food processor, add your bell pepper, olive oil, garlic, salt/pepper, dried oregano and dried basil. Pulse a few times to combined almost fully, then add in your lime juice. Pulse one or two final times then add sauce to your pasta. Toss to coat and enjoy!