One-Pan Pasta with Roasted Tomatoes and Peppers Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality extra virgin olive oil and freshly grated parmesan. The oil adds a fruity note that complements the sweetness of the peppers and tomatoes.

When crushing the vegetables, don't overdo it—leave some texture for a more interesting bite. If you have time, let the sauce simmer for a few extra minutes to concentrate the flavors even further. This also helps the sauce thicken and cling better to the pasta.

To get that perfect cheese stretch, use fresh mozzarella that is well-drained and shredded just before adding. Low-moisture mozzarella also works and gives a firmer texture.

If the sauce becomes too thick, add a splash of the reserved pasta water, a little at a time, until it reaches the desired consistency. For a more decadent dish, add a knob of butter at the end, but it's not necessary. Always serve immediately to enjoy the cheese at its most elastic.

Variations

• Spicy Arrabbiata: Add 1/2 teaspoon of red pepper flakes along with the garlic for a spicy kick. You can also use crushed Calabrian chilies for a more complex heat. The sweetness of the peppers balances the spice, making it a crowd-pleaser.
• Creamy Pesto Swirl: Stir in 2 tablespoons of basil pesto just before adding the cheese. The pesto adds an herby, nutty layer that complements the roasted vegetables. Reduce the mozzarella to 6 ounces to keep the sauce from becoming too heavy.
• Chicken and Peppers: Add 2 cups of shredded rotisserie chicken along with the pasta. The chicken warms through in the sauce and adds protein, making it a more substantial main dish. Ensure the chicken is heated to 165°F (74°C) before serving.
• Vegan Option: Omit the mozzarella and parmesan. Instead, toss the pasta with 2 tablespoons of nutritional yeast and 1/4 cup of unsweetened cashew cream for a creamy, dairy-free finish. Add an extra drizzle of olive oil for richness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore the sauce's creaminess.

Freezer

The pasta can be frozen for up to 2 months, but the texture of the cheese may change. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a skillet over medium-low heat with a splash of water or broth, stirring until heated through.

Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; when reheating, add a splash of water or milk to loosen it.

Reheat gently in a skillet over medium-low heat, stirring frequently, or in the microwave in 30-second bursts. The cheese may lose some of its stretchiness upon reheating, but the flavor will remain delicious.

The vegetable sauce can be made up to 2 days in advance. Prepare the sauce as directed, but stop before adding the pasta water. Let it cool completely, then refrigerate in an airtight container. When ready to serve, reheat the sauce in a skillet, add the pasta water, and proceed with cooking the pasta and finishing the dish. This makes weeknight dinners even quicker.

Serving ideas

Serve this pasta as a main course with a simple green salad and crusty bread to soak up any extra sauce. A light, crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs beautifully with the sweet tomatoes and creamy cheese.

For a heartier meal, serve alongside grilled chicken or shrimp. The pasta is also delicious served at room temperature as a pasta salad, though the cheese won't be stretchy.

For a beautiful presentation, twirl a portion of pasta into a neat nest using tongs or a fork, then place it in the center of a shallow bowl. Garnish with a few extra basil leaves and a dusting of parmesan. The colors—red, orange, green, and white—make it visually appealing. Serve immediately, as the cheese will set as it cools, and the pasta is best enjoyed warm and creamy.

Frequently asked questions

Recipe card

One-Pan Pasta with Roasted Tomatoes and Peppers

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 4 ripe plum tomatoes, diced
• 2 sweet bell peppers, diced
• 3 cloves garlic, crushed
• 3 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup starchy pasta water
• 12 oz tagliatelle pasta
• 8 oz fresh mozzarella, shredded
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the diced plum tomatoes, sweet bell peppers, and crushed garlic. Sprinkle with dried oregano, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize at the edges.
2. Once the vegetables are softened, use a wooden spoon to crush them right in the pan. Press down firmly to break up the tomatoes and peppers, releasing their sweet juices. Continue crushing until you have a chunky, rustic sauce.
3. Stir in the starchy pasta water to loosen the sauce. Bring it to a gentle simmer and let it cook for 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. While the sauce simmers, bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente according to package directions. Reserve about 1 cup of pasta water, then drain the pasta.
5. Add the drained tagliatelle to the skillet with the sauce. Use tongs to toss the pasta thoroughly, coating every strand with the tomato-pepper mixture.
6. Sprinkle the shredded mozzarella and grated parmesan over the pasta. Continue tossing with tongs until the cheeses melt and become stretchy and creamy, creating a luscious, cohesive sauce.
7. Remove the skillet from the heat. Scatter the torn fresh basil leaves over the pasta and give it one final gentle toss to distribute the basil.
8. Twirl a generous portion of the pasta onto plates or into bowls using tongs or a fork. Make sure each serving gets plenty of the creamy sauce and melted cheese. Serve hot, with extra parmesan on the side if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

24 g

Carbohydrates

68 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.