Makarouna Pasta with Roasted Red Pepper Sauce
Traditional Tunisian pasta tossed in a smoky red pepper sauce with garlic and herbs. This italian-inspired pasta ready in about 25 minutes blends Makarouna pasta, drained roasted red peppers, minced garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 8 oz Makarouna pasta
- 1 cup, drained roasted red peppers
- 2 cloves, minced garlic
- 1/4 cup finely chopped fresh parsley
- 3 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp salt
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz Makarouna pasta and cook for 8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 cup drained roasted red peppers and 1/2 tsp paprika. Cook for 3 minutes until peppers are warmed through and slightly caramelized.
- Step 3: Add the drained Makarouna pasta and 1/4 cup reserved pasta water to the skillet. Toss vigorously for 2 minutes until the sauce coats each strand. Stir in 1/4 cup finely chopped fresh parsley and 1/4 tsp salt, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Makarouna Pasta with Roasted Red Pepper Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Makarouna Pasta with Roasted Red Pepper Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Makarouna Pasta with Roasted Red Pepper Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Makarouna Pasta with Roasted Red Pepper Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Makarouna Pasta with Roasted Red Pepper Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
