A delightful pasta dish featuring roasted bell peppers and a fresh basil pesto, perfect for any occasion.
Cook the penne in a large pot of boiling salted water until al dente. Drain and set aside.
Adding a splash of olive oil to the boiling water can help prevent the pasta from sticking.
Preheat the oven to 200°C (400°F). Slice the bell peppers into strips and arrange them on a baking sheet. Drizzle with olive oil and roast until tender and slightly charred.
Turning the peppers halfway through roasting ensures even cooking.
In a blender, combine the basil, garlic, pine nuts, and olive oil. Blend until smooth. Season with salt and black pepper to taste.
For a creamier pesto, add a small amount of grated Parmesan cheese.
In a large mixing bowl, toss the cooked pasta with the pesto until evenly coated.
Mixing the pasta while it's still warm helps it absorb the flavors of the pesto.
Add the roasted bell peppers and kalamata olives to the pasta. Toss gently to combine.
Reserve some roasted peppers for garnishing the dish before serving.
Serve the pasta on plates, garnished with additional basil leaves if desired. Enjoy your meal!
Serving the dish with a side of crusty bread can make the meal more satisfying.
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