Liverpool-Inspired Red Pepper and Tomato Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Italian pasta dish featuring roasted red peppers and fresh tomatoes, finished with garlic and olive oil. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs penne pasta, olive oil, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red chili flakes, sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add 2 roasted and diced red bell peppers and 1 cup halved cherry tomatoes to the skillet. Cook for 5 minutes until the tomatoes soften and release their juices.
  4. Step 4: Toss the drained pasta into the skillet with the vegetables. Add 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup grated Parmesan cheese. Pour in 1/4 cup reserved pasta water and stir vigorously to create a light sauce that coats the pasta.
  5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh basil leaves before serving.

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