Ingredients:

  • 12 oz (340 g) penne pasta (or any pasta of choice)
  • 1 tablespoon (15 ml) salt (for pasta water)
  • 2 tablespoons (30 ml) olive oil, plus more for drizzling
  • 3 cloves garlic, minced
  • 1 cup (150 g) roasted red peppers, chopped
  • 1 teaspoon (5 g) dried oregano
  • ½ teaspoon (2 g) red pepper flakes (optional, for spice)
  • Salt and pepper to taste
  • ½ cup (120 ml) vegetable or chicken broth
  • ¼ cup (60 ml) heavy cream (optional for a creamy sauce)
  • Fresh basil leaves for garnishing
  • Grated Parmesan cheese (optional)

Instructions:

  1. Boil a large pot of salted water.
  2. Add pasta and cook according to package instructions until al dente.
  3. Drain and set aside.
  4. Heat olive oil in a skillet over medium heat.
  5. Add minced garlic; sauté until fragrant (about 1 minute).
  6. Stir in the roasted red peppers, oregano, and red pepper flakes; cook for 3-4 minutes.
  7. Pour in the broth and bring to a simmer; allow to cook for 2-3 minutes.
  8. If desired, add heavy cream and mix well.
  9. Season with salt and pepper to taste.
  10. Add the drained pasta to the skillet; toss to coat in the sauce.
  11. Cook for an additional 1-2 minutes to heat through.
  12. Plate the pasta and garnish with fresh basil and grated Parmesan.