Creamy Tomato & Bell Pepper Pasta with Cheesy Bread
Fast & Easy

Creamy Tomato & Bell Pepper Pasta

with Cheesy Bread

30 MIN
4 Servings
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    From the Test Kitchen

    This pasta dish gets dynamic flavor from roasted peppers, briny capers, and a bit of mascarpone cheese that we’re pairing with ruffle-edged mafalda pasta. It’s all complete with a side of warm, Italian-seasoned cheesy bread.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    fresh
    ingredients
    Creamy Tomato & Bell Pepper Pasta with Cheesy Bread
    Title
    • ¾ lb Mafalda Pasta
    • 1 Small Baguette
    • 1 14-Oz Can Whole Peeled Tomatoes
    • 2 cloves Garlic
    • 2 Bell Peppers
    • 1 bunch Parsley
    • 1 Tbsp Capers
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • ¼ cup Grated Romano Cheese
    • 1 oz Salted Butter
    • ¼ cup Mascarpone Cheese
    • 4 oz Shredded Fontina Cheese

    Creamy Tomato & Bell Pepper Pasta

    Prepare & start the peppers
    1 Prepare & start the peppers

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 6 minutes. Leaving the oven on, remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Roughly chop the parsley leaves and stems.

    Prepare the remaining ingredients
    Cook the pasta
    3 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

    4 Make the sauce

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and half the Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the sauce
    Make the cheesy bread & roast the peppers
    5 Make the cheesy bread & roast the peppers

    Add the halved baguette, cut side up, to the other side of the sheet pan of partially roasted peppers. Drizzle with olive oil and season with salt and pepper. Carefully top each baguette half with the fontina and remaining Italian seasoning. Return to the oven and roast 5 to 7 minutes, or until the cheese is melted and the peppers are tender when pierced with a fork. Remove from the oven. Carefully transfer the cheesy bread to a cutting board; when cool enough to handle, halve crosswise.

    6 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone and roasted peppers until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta with the cheesy bread on the side. Garnish the pasta with the romano and chopped parsley. Enjoy!

    Finish the pasta & serve your dish
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