Bowtie Pasta with Roast Red Pepper Sauce and Baby Spinach

  • serves 4
Michael Smith
Michael Smith Chef at Home

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

113 Ratings
Directions for: Bowtie Pasta with Roast Red Pepper Sauce and Baby Spinach


4 red peppers, seeded and chopped

1 large onion, chopped

1 head garlic, peeled, whole cloves

3 Tbsp olive oil

2 Tbsp of fennel seeds

Salt and pepper

1 handful baby spinach, washed and dried

1 lb(s) farfalle or rotini pasta, cooked and drained


1. Preheat oven to 350°F.

2. Place peppers, onion and garlic cloves into a 9" x 13" baking pan.

3. Drizzle with olive oil, add fennel seed, salt and pepper and toss well.

4. Put in oven and roast for about 45 minutes, or until very soft and caramelized.

5. Pour vegetables into a medium saucepan and puree with an immersion blender, adding a splash of water to help it along.

6. Check for seasoning and add salt and pepper to taste.

7. Just prior to serving, reheat sauce in a large pot. Add a large handful of spinach and cook until softened until tender but not soggy.

8. Add hot, cooked pasta and toss well. Adjust seasoning.

See more: Main, Italian, Roast, Quick and Easy, Dinner, Pasta, Pepper, Vegetables

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